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Polenta with Wild Mushroom Ragu Recipe

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★★★★★

5 from 142 reviews

This comforting Polenta with Wild Mushroom Ragu features creamy, buttery polenta topped with a rich, savory ragu made from a medley of wild mushrooms and earthy porcini. Enhanced with fresh tarragon and a touch of red wine, this vegan dish is perfect for a flavorful, hearty meal.

Ingredients

Scale

Mushroom Ragu

  • 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 (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, divided
  • 2 tsp. all-purpose flour
  • 1/2 cup red wine
  • 1/2 cup porcini soaking liquid (from rehydrated mushrooms)
  • 4 cups vegetable broth (used partially in polenta)

Polenta

  • 4 cups vegetable broth (continued)
  • 4 cups water
  • 2 cups polenta or corn grits
  • 3 tbsp. vegan butter
  • 1/2 cup nutritional yeast
  • 1 tsp. kosher salt

Instructions

  1. Soak Porcini Mushrooms: Place the dried porcini mushrooms in a medium bowl and cover with 2 cups of boiling water. Let soak for 30 minutes until softened. Strain the soaking liquid into a glass measuring cup, pressing the mushrooms to release all liquid. Coarsely chop the porcini mushrooms and set both aside.
  2. Cook Shallots and Garlic: Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallots and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the sliced garlic and cook for another 2 minutes until fragrant and softened.
  3. Cook Wild Mushrooms: Add the mixed wild mushrooms, chopped fresh tarragon, bay leaves, and 1/2 teaspoon of kosher salt to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and become tender, and the liquid has evaporated, about 4 to 5 minutes.
  4. Add Flour and Deglaze: Sprinkle the all-purpose flour over the mushrooms and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste. Add the chopped porcini mushrooms and pour in the red wine. Increase the heat to high and cook until the wine liquid reduces to a nearly glaze-like consistency, scraping any browned bits from the bottom of the pan.
  5. Simmer the Ragu: Add the reserved porcini soaking liquid to the skillet and bring to a simmer. Continue cooking over medium-high heat, stirring occasionally, until the broth thickens and flavors concentrate, about 10 to 15 minutes. Remove the bay leaves and adjust seasoning with salt to taste. Keep warm.
  6. Cook the Polenta: While the ragu simmers, bring the remaining 4 cups of vegetable broth and 4 cups of water to a boil in a large heavy saucepan. Stir in 1 teaspoon kosher salt, then gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the polenta thickens to your desired consistency, about 15 minutes.
  7. Finish the Polenta: Stir the vegan butter and nutritional yeast into the cooked polenta until fully melted and incorporated. Adjust seasoning if needed.
  8. Serve: Spoon the creamy polenta onto plates or bowls and generously top with the wild mushroom ragu. Garnish with additional chopped fresh tarragon for brightness and serve immediately.

Notes

  • You can substitute different types of wild mushrooms based on availability or preference; just ensure they are fresh and cleaned well.
  • Stirring the polenta frequently helps prevent lumps and sticking.
  • If you want a creamier polenta, you can add a splash of plant-based milk or additional vegan butter.
  • The porcinis soaking liquid adds deep flavor but can contain grit; strain carefully to avoid any sediment.
  • This dish is naturally vegan and can be enjoyed as a hearty main course or a side.

Keywords: polenta, wild mushroom ragu, vegan polenta, porcini mushrooms, mushroom ragu, Italian vegan dinner, creamy polenta

Find it online: https://thefoodrecipe.com/polenta-with-wild-mushroom-ragu-recipe/