Wild Mushroom Ragú with Creamy Polenta
Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening.
Servings: 4
Calories: 516kcal
Ingredients
Wild Mushroom Ragú
- ⅓ cup 80 ml extra virgin olive oil
- 4 cups 280 g mixed wild mushrooms, chopped
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ cup 120 ml tomato sauce
- ¼ cup 60 ml red wine
- ½ cup 120 ml vegetable broth
- 1 tbsp 15 g non-dairy butter
- ⅛ cup 15 g fresh parsley leaves, chopped
Creamy Polenta
- 1 cup 240 ml vegetable broth
- 3 cups 709 ml soy milk
- 1 cup 170 g cornmeal
- 3 tbsp 40 g non-dairy butter
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper to taste. Add garlic, shallot, rosemary and oregano, and cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta.
- In a separate saucepan, heat the broth and milk over medium heat. When bubbles start to surface, gently whisk in cornmeal and stir together. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper.
- While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley.
Nutrition
Calories: 516kcal | Carbohydrates: 42.5g | Protein: 13.5g | Fat: 33.4g | Saturated Fat: 5g | Sodium: 692mg | Potassium: 785mg | Fiber: 4.9g | Sugar: 10.5g | Calcium: 60mg | Iron: 5.4mg