Description
A hearty and flavorful Mushroom Ragù served over creamy polenta, perfect for a cozy dinner. This vegan-friendly dish combines a variety of mushrooms with aromatic vegetables and spices for a comforting meal.
Ingredients
Scale
- 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, 1/4-inch thick sliced (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)
- Creamy polenta, for serving
Instructions
- Sauté vegetables: In a large saucepan over medium heat, heat olive oil until it glistens. Add shallots, celery, and carrots, cooking until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Cook mushrooms: Stir in mushrooms and cook until softened, about 10 minutes. If ingredients stick to the pan, deglaze with 1/4 cup of water before the mushrooms release their liquid.
- Add sauce ingredients: Add crushed tomatoes, salt, pepper, dried herbs, nutmeg, sugar, and stock or wine. Stir to combine. Bring to a simmer over high heat, then reduce heat to medium-low and simmer for 10-15 minutes until the sauce thickens.
- Serve: Serve over creamy polenta with Parmesan cheese and fresh basil.
Notes
- For a vegan version, use olive oil and omit the Parmesan cheese.
- This ragù can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 133
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg