Mushroom Ragù with Polenta

Introduction

There’s something undeniably comforting about a hearty dish that warms both the stomach and the soul. Mushroom Ragù with Polenta is one such dish that brings a sense of home and nostalgia, reminiscent of cozy family dinners. The rich umami flavors from the mushrooms, combined with the creamy texture of polenta, create a delightful balance that is both satisfying and nutritious. My family absolutely adores this recipe, especially on chilly evenings when we crave something comforting yet healthy. It’s a dish that brings everyone together around the table, with smiles and stories shared over steaming bowls.

Ingredients

• For the Mushroom Ragù:
• 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, sliced 1/4-inch thick (cremini, shiitake, portobello, or oyster)
• 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
• Grated Parmesan, for serving (optional)
• Thinly sliced fresh basil leaves, for serving (optional)
• For the Creamy Polenta:
• 1 cup polenta
• 4 cups water or vegetable broth
• 1/2 tsp salt
• 2 Tbsp butter
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Sauté Vegetables:
   In a large saucepan over medium heat, add the butter or olive oil. Once heated, add the shallots, celery, and grated carrot. Sauté until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Cook Mushrooms:
   Stir in the sliced mushrooms. Cook until they have softened and released their liquid, about 10 minutes. If the ingredients start to stick to the pan, you can deglaze it with 1/4 cup of water.
3. Add Sauce Ingredients:
   Add the crushed tomatoes, sea salt, black pepper, dried herbs, ground nutmeg, sugar, and vegetable stock or red wine to the saucepan. Stir everything together and bring to a simmer over high heat. Once simmering, reduce the heat to medium-low and let it simmer for 10-15 minutes until the sauce thickens.
4. Prepare Creamy Polenta:
   While the ragù is simmering, in a separate saucepan, bring 4 cups of water or vegetable broth to a boil. Add 1/2 tsp salt and then gradually whisk in the polenta. Reduce the heat to low and stir constantly until the polenta thickens, about 15-20 minutes. Stir in the butter and grated Parmesan cheese for extra creaminess.
5. Serve:
   To serve, spoon the creamy polenta onto plates or into bowls, then top with the mushroom ragù. Garnish with grated Parmesan and fresh basil if desired.

Nutrition Facts

• Servings: 6
• Calories: 133 per serving
• Total Fat: 5g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 3mg
• Sodium: 500mg
• Total Carbohydrates: 19g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 4g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes

How to Serve

• Serve over creamy polenta for a comforting meal.
• Garnish with grated Parmesan cheese.
• Top with fresh basil leaves for added flavor and color.
• Pair with a side salad for a complete meal.
• Enjoy with crusty bread to soak up the delicious ragù.

Additional Tips

1. Mushroom Variety: Feel free to use any combination of mushrooms you prefer. Each type adds a unique flavor and texture.
2. Make It Vegan: Substitute butter with olive oil and use vegetable broth for the polenta to keep it vegan-friendly.
3. Add Protein: For a heartier dish, consider adding cooked lentils or chickpeas to the ragù.
4. Season to Taste: Adjust the seasoning according to your preferences; taste and add more herbs or spices if desired.
5. Prepare Ahead: Both the ragù and polenta can be made in advance and reheated, making this a great meal prep option.

Recipe Variations

• Add Greens: Stir in some spinach or kale during the last few minutes of cooking for added nutrition.
• Spicy Kick: Add red pepper flakes to the ragù for a spicy twist.
• Different Bases: Serve the ragù over cooked pasta or rice if you prefer something other than polenta.
• Cheesy Polenta: For a richer flavor, add more cheese to the polenta while cooking.
• Herb Variations: Experiment with fresh herbs like thyme or rosemary in the ragù for a different flavor profile.

Serving Suggestions

• Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
• Serve with a side of garlic bread or a simple green salad.
• Complement with a light dessert like sorbet or fruit salad to finish the meal.

Freezing and Storage

• Freezing: Both the ragù and polenta freeze well. Store them in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Refrigeration: Leftover ragù can be stored in the refrigerator for up to 4 days. Polenta can also be refrigerated, but may require additional water or broth when reheating to regain its creamy texture.

FAQ Section

1. Can I use dried herbs instead of fresh?
   Yes, you can use dried herbs. Just remember that dried herbs are more potent, so you may need less.
2. What type of polenta should I use?
   Instant polenta can be used for quicker cooking, but traditional polenta offers a creamier texture.
3. How can I make this dish gluten-free?
   Ensure your vegetable stock is gluten-free and choose certified gluten-free polenta.
4. Can I use canned mushrooms instead of fresh?
   While you can, fresh mushrooms offer a better texture and flavor.
5. What’s the best way to reheat leftover polenta?
   Add a little water or broth when reheating to help restore its creamy consistency.
6. Is this dish suitable for meal prep?
   Yes, it’s a great meal prep option! Both components can be made ahead and reheated.
7. Can I substitute the vegetable stock with chicken stock?
   Yes, chicken stock will work well, but it will change the dish to a non-vegetarian option.
8. How can I enhance the flavor of the ragù?
   Consider adding a splash of balsamic vinegar or a few olives for depth of flavor.
9. Is it possible to make this dish spicy?
   Absolutely! Add red pepper flakes or chopped fresh chilies to the ragù while it simmers.
10. Can I add other vegetables to the ragù?
    Yes, you can add bell peppers, zucchini, or spinach for more variety and nutrition.

Conclusion

Mushroom Ragù with Polenta is more than just a meal; it’s an experience that nourishes the body and soul. With its rich flavors and comforting texture, it’s perfect for family gatherings, weeknight dinners, or even special occasions. Whether you’re serving it to guests or enjoying it on a quiet evening at home, this dish is sure to impress and satisfy. So gather your ingredients, get cooking, and relish the delightful flavors of this Italian-inspired recipe!

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