Easy Mushroom Ragu with Parmesan Polenta
Serves 4
10 mins prep
15 mins cook
25 mins total
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!
0 servings
Portobello Mushroom Ragu
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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, red pepper, tomato paste, vinegar and butter. Add ⅓ cup of the stock or water and stir and simmer until the mixture becomes saucy, adding more liquid as needed.
Serve the ragu over parmesan polenta or pasta, with grated Parmesan to taste.
