Description
A hearty and flavorful Mushroom Ragù served over creamy polenta, featuring a medley of sautéed mushrooms in a rich tomato sauce infused with herbs and spices. This dish is perfect for a comforting vegetarian meal that’s both satisfying and wholesome.
Ingredients
Scale
Sauce
- 2 Tbsp butter or olive oil
- 2 medium shallots, finely chopped
- 2 celery ribs, minced
- 1 large carrot, grated
- 4 large garlic cloves, minced
- 2 lbs mixed mushrooms (cremini, shiitake, portobello, or oyster), sliced 1/4-inch thick
- 1 (28 oz) can crushed tomatoes
- 1 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1 1/2 tsp dried basil, oregano, thyme, or Italian seasoning
- 1/4 tsp ground nutmeg
- 1 tsp sugar
- 1 cup vegetable stock or red wine
For Serving
- Grated Parmesan, optional
- Thinly sliced fresh basil leaves, optional
- Creamy polenta
Instructions
- Sauté vegetables: In a large saucepan over medium heat, heat the butter or olive oil until it glistens. Add the finely chopped shallots, minced celery, and grated carrot. Cook these vegetables until they become tender, which takes about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Cook mushrooms: Stir in the sliced mushrooms to the saucepan. Cook them until softened and any released liquid evaporates, about 10 minutes. If the ingredients begin to stick to the pan, deglaze by adding 1/4 cup of water to loosen the fond before the mushrooms release their own liquid.
- Add sauce ingredients: Pour in the crushed tomatoes, then season with sea salt, freshly cracked black pepper, dried herbs (basil, oregano, thyme, or Italian seasoning), ground nutmeg, and sugar. Stir well to combine all the flavors.
- Simmer the ragù: Add the vegetable stock or red wine to the sauce. Bring the mixture to a simmer over high heat. Once simmering, reduce the heat to medium-low and let it gently simmer for 10 to 15 minutes, or until the sauce thickens to your liking.
- Serve: Spoon the mushroom ragù generously over prepared creamy polenta. Garnish with grated Parmesan cheese and fresh basil leaves if desired, and enjoy this comforting and flavorful dish.
Notes
- You can use any combination of mushrooms available for a richer flavor and texture.
- For a vegan version, substitute butter with olive oil and omit the Parmesan cheese or use a vegan cheese alternative.
- Red wine adds depth to the sauce, but vegetable stock is a great non-alcoholic substitute.
- Make sure to stir the sauce occasionally while simmering to prevent sticking and promote even cooking.
- This ragù pairs wonderfully with creamy polenta, but it can also be served over pasta or rice.
