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  • Serves 4
  • 30 minutes
  • Difficulty Easy
  • 15 Ingredients

Mushrooms are packed with nutritional value, and can help to boost your immune system, which is perfect on these cold and dreary days! This Mushroom Ragu with Creamy Polenta is a perfect way to take advantage of all the humble mushroom has to offer – not to mention, it’s delicious!


Ingredients (serves 4)

  • 80g Butter
  • 1 Leek, washed and sliced
  • 2 Garlic cloves, crushed
  • 250g Swiss brown mushrooms, sliced
  • 250g Button mushrooms, sliced
  • 6 sprigs Thyme - leaves removed and stem discarded
  • 3/4 cup Vegetable stock
  • 2 tsp Cornflour
  • 50g Baby spinach leaves
  • POLENTA
  • 500ml Milk
  • 500ml Vegetable stock
  • 2/3 cup Polenta
  • 1 TBS Butter
  • 1/2 cup Shredded Parmesan + extra for serving

Method

  1. Mushroom Ragu: Melt the butter in a large frying pan over medium-high heat. Add the leek and garlic and sauté for 2-3 minutes or until the leeks are softened. Add mushrooms and thyme. Cook for 5 minutes, stirring gently so as to not break up mushrooms.
  2. Combine stock with the cornflour and stir into mushroom mixture. Cook over medium heat for a further 3-4 minutes or until the sauce has thickened slightly. Fold through the spinach and remove from heat. Season to taste with salt and pepper.
  3. Polenta: Combine the milk and stock in a medium heavy-based saucepan over high heat and bring to the boil. Reduce heat to medium and gradually add the polenta, stirring constantly. Cook, stirring constantly, for about 3 minutes or until the polenta is soft and smooth. Remove from heat and stir in the butter and parmesan.
  4. To serve, spoon the creamy polenta onto serving plates and top with the mushroom ragu. Scatter with a little extra parmesan and cracked black pepper

  • I love mushrooms. However this is one that the kids probably wouldn’t eat.

    Reply

  • Not a mushroom fan

    Reply

  • I love mushroom recipes. This looks amazing.

    Reply

  • The topping looks so delicious and amazing. Would prefer it on rice or pasta instead of polenta.

    Reply

  • I don’t like the mushroom taste.

    Reply

  • I’m not really a fan of mushrooms. They were a huge favourite of my late husband’s though.

    Reply

  • This sounds yummy and reasonably healthy- I’d love to give it a crack!

    Reply

  • Yum. Mushrooms are my favourite vegetable I’ve never made a ragu from them so this will be on menu this week

    Reply

  • love mushrooms. i brought some mushroom salt which is delicious to add too.

    Reply

  • This is going to be bookmarked for a healthy hearty winter dinner

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  • If it boosts my immune system then yes please

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  • Great way to used polenta, its a very under utilised versatile ingredient

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  • This looks worth a try I have polenta in the cupboard but never know what to do with it

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  • looks amazing, I don’t really eat alot of polenta, but I probably should – thank you for sharing your recipe :)

    Reply

  • Such a nice and nutritious dish, thanks.

    Reply

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