Mushroom Ragu with Creamy Polenta
Serves 430 mins prep90 mins cook
A disgracefully delicious slow cooked mushroom ragu served with creamy polenta. This dish features a variety of mushrooms, rich porcini stock, red wine, and aromatic herbs, topped with butter, parmesan, and truffle oil for a creamy finish. Perfect for warming winter flavors, ideal for the festive season.
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What you need
Instructions
1: Prepare the mushroom ragu by slow cooking a mix of mushrooms with porcini stock, red wine, garlic, onion, celery, and herbs. 2: Simmer all the ingredients together until rich and flavorful. 3: For the creamy polenta, cook polenta according to package instructions, stirring regularly. 4: Once the polenta is cooked, stir in butter, parmesan, and truffle oil until creamy. 5: Serve the mushroom ragu over the creamy polenta and garnish with fresh parsley.View original recipe