• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 15


Found this in a recipe book I'm reading called Vegetarian Classics, since I love mushrooms I want to store this recipe and share it here. If your not a fan of Polenta ( shame) you can of course use the sauce on pasta.

To me polenta is comfort food, love it.


  • 3 tbsp olive oil
  • 4 large garlic cloves, minced
  • 12 ounces of white mushrooms, sliced
  • 8 ounces mixed mushrooms, like Shiitake, Morel, Cremini or Oyster thinly sliced.
  • 1 1/2 cup canned organic crushed tomatoes
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • black pepper to taste
  • 4 cups vegetable stock
  • 1/4 tsp salt
  • 1 1/4 cup cornmeal
  • 1 tbsp unsalted butter
  • 1/3 cup grated Parmesan cheese


  • 1. To make the ragu, heat the oil in a 3-quart saucepan over medium heat. Add the garlic and cook gently about 1 minute, or until very fragrant but not colored. Stir in the mushrooms and sauté, stirring often, until brown and juicy, about 7 minutes. Mix in all the other ingredients and partially cover the pan. Simmer 10 minutes, or until sauce is thick and aromatic.
  • 2. To make the polenta, bring the stock and salt to boil in a medium size heavy bottom sauce pan. Very slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Lower the heat to a simmer and continue to whisk the polenta until it is the consistency of soft mashed potatoes, about 5 minutes.
  • 3. Remove the polenta from the heat. Whisk in butter and cheese ( you can cover the polenta and keep in warm for up to 10 minutes) On large plates or pasta bowls serve a mound of polenta topped with your mushroom ragu.

Categories: Dinner  Mushroom 

Author Credit: Jeanne Lemlin

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