Ingredients
Full recipe + amounts can be found in the recipe card below.
Mushrooms. I used portabellini/cremini/chestnut mushrooms but any mushrooms will work. Garlic. Thyme. Red wine. Tomato passata / Tomato puree. Tomato paste. Cream. (optional) Soy sauce. The soy sauce adds serious richness and meatiness to the sauce. Salt and pepper.
What is mushroom ragout?
Ragout is a slow-cooked French dish consisting of meat, chicken or simply just vegetables. It’s similar to an Italian Ragu which is mostly made with meat, vegetables and tomatoes.
How to make mushroom ragout
How to make creamy polenta
Bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low. Turn off the heat and allow to steam for anything from 5-30 minutes. The polenta will stay warm so it’s great to make ahead and keep warm with the lid on this way. Before serving, stir one final time and add more butter if preferred.
Can I freeze mushroom ragout?
Yes, you can. Allow the ragout to cool completely then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw completely before reheating in a pan set over medium heat.
Mushroom recipes
