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

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
  • 500ml Milk
  • 500ml Vegetable stock
  • 2/3 cup Polenta
  • 1 TBS Butter
  • 1/2 cup Shredded Parmesan + extra for serving


  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

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


  • If it boosts my immune system then yes please


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


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


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


  • Such a nice and nutritious dish, thanks.


  • This sounds like it would be very flavoursome.


  • I just looove mushrooms so this looks awesome. Not sure about the polenta though. Not something I’ve tried before.


  • Yum
    I love mushrooms and garlic
    Shame the rest of the family don’t but I guess it just mean more for me ????


  • Beautiful, I LOVE mushrooms & spinach and eat it every day, lol ! Not keen on polenta, but that easy to substitute with for example cauliflower rice.


  • I’ll be making this as a main without the polenta – just the thing on a cold wintry day.
    Many thanks for sharing this idea.


  • I adore mushrooms and eat lots of mushrooms – so a massive thank you for this recipe! :)
    I will no doubt enjoy making and eating this mushroom meal – looks so appetising and good!

    • Off to the farmers market this weekend for mushrooms! :)


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