Polenta with Wild Mushroom Ragu Recipe

Introduction

This Polenta with Wild Mushroom Ragu is a comforting and earthy dish perfect for showcasing seasonal mushrooms. Creamy polenta pairs beautifully with a rich, herby mushroom sauce that brings depth and warmth to your plate.

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 c. red wine
• 4 c. vegetable broth
• 4 c. water
• 2 c. polenta or corn grits
• 3 tbsp. vegan butter
• 1/2 c. nutritional yeast

Instructions

1. Step 1: Place dried porcini mushrooms in a medium bowl and cover with 2 cups boiling water. Let soak for 30 minutes. Strain the liquid into a glass measuring cup, pressing on the mushrooms to release as much liquid as possible. Reserve the liquid and coarsely chop the mushrooms; set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add shallots and cook, stirring, until softened, about 3 to 4 minutes. Add garlic and cook until softened, about 2 minutes.
3. Step 3: Add mixed wild mushrooms, chopped tarragon, bay leaves, and 1/2 teaspoon kosher salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquids have evaporated, about 4 to 5 minutes.
4. Step 4: Sprinkle flour over mushrooms and cook, stirring constantly, for 2 minutes. Add chopped porcini mushrooms and red wine, increasing heat to high. Cook until the wine reduces to nearly a glaze, scraping the bottom of the pan to release any browned bits.
5. Step 5: Pour in the reserved porcini soaking liquid and bring to a simmer. Cook over medium-high heat until broth is thick and flavorful, about 10 to 15 minutes. Remove bay leaves and adjust seasoning with salt to taste.
6. Step 6: Meanwhile, bring vegetable broth and water to a boil in a large heavy saucepan. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes.
7. Step 7: Stir vegan butter and nutritional yeast into the polenta until melted and smooth. Serve polenta immediately topped with the wild mushroom ragu. Garnish with additional chopped tarragon.

Tips & Variations

• Use a variety of wild mushrooms for the richest flavor, or substitute with cremini or button mushrooms if wild varieties aren’t available.
• For a non-vegan version, replace vegan butter with regular butter and omit nutritional yeast or substitute with grated Parmesan.
• Adding a splash of balsamic vinegar or truffle oil just before serving enhances the mushroom ragu’s depth.

Storage

Store leftover polenta and mushroom ragu separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a little water or broth to loosen the polenta if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh porcini mushrooms instead of dried?

Fresh porcini can be used if available, but dried porcini add concentrated flavor and are more accessible year-round. If using fresh, increase the quantity slightly and omit the soaking step.

Is polenta gluten-free?

Yes, polenta is made from corn and is naturally gluten-free, making this recipe suitable for those with gluten sensitivities.