Easy Mushroom Ragu With Parmesan Polenta Recipes

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EASY MUSHROOM RAGU WITH PARMESAN POLENTA



Easy Mushroom Ragu with Parmesan Polenta image

Make an easy mushroom ragu with polenta for dinner! This is a rich and savory portobello mushroom ragu spooned over creamy cheese polenta - a flavor bomb vegetarian main dish!

Provided by Karen Tedesco

Categories     Vegetables

Time 25m

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 shallots (halved lengthwise and thinly sliced)
Kosher salt
1 pound portobello mushrooms caps (sliced into 1-inch chunks)
1 garlic clove (thinly sliced)
2 teaspoons finely chopped fresh rosemary or thyme
½ teaspoon red chili flakes
3 tablespoons tomato paste
1 teaspoon balsamic vinegar
⅓-½ cup vegetable stock or water
2 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
Parmesan Polenta

Steps:

  • Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
  • Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
  • Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
  • Serve the ragu over Parmesan Polenta with grated Parmesan.

Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 391 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

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