Ingredients

1 oz. dried porcini mushrooms

2 tbsp. extra-virgin olive oil

2 shallots, finely chopped

2 garlic cloves, very thinly sliced

2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped

1 tbsp. chopped fresh tarragon, plus more for serving

2 bay leaves

1 1/2 tsp. kosher salt, plus more to taste

2 tsp. all-purpose flour

1/2 cup red wine

4 cups vegetable broth

4 cups water

2 cups polenta or corn grits

3 tbsp. vegan butter

1/2 cup nutritional yeast

Instructions

Step 1: Place the dried porcini mushrooms in a medium bowl and cover with 2 cups of boiling water. Let soak for 30 minutes. Strain the liquid into a glass measuring cup, pressing on the mushrooms to release liquid. Coarsely chop the mushrooms and set both the mushrooms and liquid aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the shallots and cook, stirring, until softened, about 3 to 4 minutes. Add the garlic and cook until softened, about 2 minutes.

Step 3: Add the mixed wild mushrooms, chopped tarragon, bay leaves, and 1/2 teaspoon kosher salt. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, about 4 to 5 minutes.

Step 4: Sprinkle the flour over the mushrooms and cook, stirring constantly, for 2 minutes. Add the chopped porcini mushrooms and red wine, then increase heat to high. Cook until the wine has reduced to nearly a glaze, scraping up any browned bits from the bottom of the pan.

Step 5: Pour in the reserved porcini soaking liquid and bring the mixture to a simmer. Cook over medium-high heat until the broth thickens and the ragu becomes flavorful, about 10 to 15 minutes. Remove the bay leaves and season with additional salt to taste.

Step 6: Meanwhile, in a large heavy saucepan, bring the vegetable broth and water to a boil. Stir in 1 teaspoon salt, then gradually whisk in the polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes.

Step 7: Stir the vegan butter and nutritional yeast into the polenta until melted and combined. Serve the polenta immediately, topped with the wild mushroom ragu. Garnish with additional chopped tarragon.

Tips & Variations

For extra depth of flavor, use a mix of your favorite wild mushrooms and consider adding a splash of balsamic vinegar to the ragu.

If you prefer a creamier polenta, stir in a splash of plant-based milk at the end of cooking.

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Storage

Store leftover mushroom ragu and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat the ragu gently on the stovetop, adding a little water or broth if it’s too thick. Warm the polenta over low heat, stirring frequently and adding a splash of water or broth to restore creaminess.

FAQs

Can I use fresh porcini mushrooms instead of dried?

Yes, fresh porcini can be used, but dried porcini provide a more concentrated flavor. If using fresh, omit soaking and add them directly with the other wild mushrooms.

Is this dish vegan?

Yes, this recipe is completely vegan, using vegan butter and nutritional yeast to add creaminess and umami without dairy.