I'm so excited to share this amazing mushroom ragù recipe with you. It's seriously delicious and perfect for vegetarians and meat-eaters alike.

I love how the earthy, savory mushrooms burst with flavor in every bite. And when you serve it over creamy polenta?

Pure comfort food heaven.

Polenta is a traditional Italian dish made from cornmeal. It's simple to make but incredibly versatile. In this recipe, it serves as the perfect base for a flavorful wild mushroom ragu.

The star of this dish is the wild mushroom ragu. I use a mix of wild mushrooms for their varied textures and deep, complex flavors. The mushrooms are cooked slowly with aromatics like garlic and herbs, creating a sauce that's both rustic and elegant.

I first tried this combination at a small Italian restaurant and was instantly hooked. The contrast between the smooth polenta and the meaty mushrooms was unforgettable. I knew I had to recreate it at home.

What I love most about this dish is how it transforms simple ingredients into something truly special. It's hearty enough to be a main course but also works well as a side dish for a larger meal.

This recipe is perfect for fall and winter when wild mushrooms are in season and we crave comforting, warming meals

Jump to:

• Why you will love this Polenta With Wild Mushroom Ragu recipe
• Tips
• The Ingredients
• How to Make Polenta With Wild Mushroom Ragu
• What to Serve With Polenta With Wild Mushroom Ragu
• Substitutions
• Equipment
• FAQs
• 📖 Recipe
• 💬 Comments

Why you will love this Polenta With Wild Mushroom Ragu recipe

You'll love this recipe for its rich, comforting flavors. The creamy polenta paired with the earthy mushroom ragu creates a perfect balance of textures and tastes.

This dish is both impressive and easy to make. It looks and tastes like something from a high-end restaurant, but it's simple enough for a weeknight dinner.

It's a versatile recipe that can be adapted to your preferences. You can use different types of mushrooms, add herbs, or even include some cheese in the polenta for extra richness.

Tips

Stir the polenta frequently while cooking to prevent lumps and ensure a smooth texture. A whisk works well for this.

Don't rush the mushroom ragu. Cooking it slowly allows the flavors to develop fully.

If your polenta becomes too thick as it cools, you can thin it out with a bit of warm broth or milk.

The Ingredients

Polenta

Polenta is made from coarsely ground cornmeal. It cooks into a creamy, porridge-like consistency that's perfect for soaking up flavorful sauces.

Wild Mushrooms

Use a mix of wild mushrooms like porcini, chanterelles, or shiitake for the best flavor. Their meaty texture and earthy taste are key to this dish.

Vegetable Broth

This forms the base of the ragu and adds depth to the flavor. Use a good quality broth for the best results.

Herbs

Fresh herbs like thyme and rosemary enhance the earthy flavors of the mushrooms. They add a wonderful aroma to the dish.

How to Make Polenta With Wild Mushroom Ragu

Cook the Polenta

Bring water to a boil in a large pot. Slowly whisk in the polenta. Reduce heat and cook, stirring frequently, until thick and creamy.

Prepare the Mushrooms

Clean and slice the mushrooms. Heat olive oil in a large skillet and add the mushrooms. Cook until they release their moisture and start to brown.

Make the Ragu

Add garlic, herbs, and vegetable broth to the mushrooms. Simmer until the sauce thickens.

Serve

Spoon the polenta into bowls and top with the mushroom ragu. Garnish with extra herbs if desired.

What to Serve With Polenta With Wild Mushroom Ragu

• Grilled or roasted vegetables
• A simple green salad
• Bread for soaking up extra sauce
• Grated Parmesan cheese (for non-vegan option)

Substitutions

• Use button mushrooms if wild mushrooms aren't available
• Replace vegetable broth with chicken broth for a non-vegetarian version
• Add a splash of cream to the ragu for extra richness

Equipment

• Large pot for polenta
• Whisk
• Large skillet for mushrooms
• Wooden spoon

FAQs

Can I make this dish ahead of time?

Yes, both the polenta and ragu can be made ahead and reheated. The polenta may thicken as it cools, so you might need to add some liquid when reheating.

Is this dish gluten-free?

Yes, polenta is naturally gluten-free. Just make sure your vegetable broth is also gluten-free.

Can I use instant polenta?

Yes, you can use instant polenta to save time. Follow the package instructions for cooking.

📖 Recipe