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Home » Mushroom Ragout Over Creamy Polenta

Mushroom Ragout Over Creamy Polenta

August 26, 2020 by Debi 4 Comments

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A rich and savory mushroom stew served over creamy polenta for a stunning vegetarian main dish. This Mushroom Ragout Over Creamy Polenta is a great hearty dinner with deep, earthy flavor that will impress guests and family alike.

Two bowls of Mushroom Ragout Over Creamy Polenta with the title on the image
A great vegetarian main dish

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

square crop of Mushroom Ragout Over Creamy Polenta in two bowls with fresh rosemary in the background

Fancy

Don’t worry if this all sounds too fancy; it’s simply mushroom stew served over cooked cornmeal. Ragout is a French word for stew, and the basic method of preparation involves slow cooking meats or vegetables over a low heat. Easy peasy.

Ragout, not to be confused with Ragù, which is an Italian pasta sauce that’s made with meat and vegetables.

Polenta is simply coarse ground cornmeal that’s cooked in liquid until it becomes creamy and delicious. I cook my polenta in vegetable broth so that it’s vegetarian. Of course, if you eat meat, you can cook the polenta in chicken broth if you prefer. It can also be cooked in water but will have less flavor, and milk will make a creamier polenta.

freshly cooked mushrooms in sauce in a cast iron skillet
Freshly cooked mushroom ragout still in the skillet

Retro recipes

I feel like this dish was super popular, maybe back in the 90’s.

They served it at fancy restaurants; it was in all the magazines; everyone had their own version. Does that make this a retro or vintage recipe?

close up of Mushroom Ragout in a bowl

Want more vintage recipes?

Some of my favorites: Risotto, Doritos Casserole, Salmon Risotto, creme brulee, Mom’s Salad Dressing, Chocolate Lava Cakes, and BBQ Chicken Pizza.

freshly cooked Mushroom Ragout in a cast iron skillet garnished with parsley
And, the Mushroom Ragout garnished with parsley

Changes to the recipe

Want to mix it up a little?

You can make the mushroom ragout and serve it as a gravy over steak, chicken, pasta, or rice as well. It would be a great fancy holiday gravy!

Stir in ½ cup grated Parmesan to the Polenta after cooking

Add ¼ cup heavy cream to the mushroom ragout for a creamy stew

Add a splash of balsamic vinegar to the mushroom ragout

Want it to be gluten free? You may omit the flour. However, the sauce will not be as thick.

Recipe notes

You may use any kind of mushrooms for this mushroom ragout. I went with simple dried porcinis and brown button mushrooms, as they are readily available and not as expensive.

I do recommend that the dried mushrooms be porcinis, as they have great texture and flavor.

And, the fresh mushrooms, again, can be any kind. Go wild with wild mushrooms if you like. I know I love those!

And if you love mushrooms, you’ll want to check out my Cream of Mushroom Soup and Roasted Garlic Mushroom Soup recipes.

Make ahead

I love that this can be made ahead as well. Which makes it a great option for serving at a dinner party or holiday event.

The ragout will continue to deepen in flavor as it’s stored, and it can be made up to 3 or 4 days before you wish to serve it. Keep in the refrigerator. When you’re ready to eat, just reheat it gently on the stove.

The polenta can also be made ahead. Under cook it a bit, so cook the polenta just about 40 minutes. Let it cool, and place it in the fridge. When you’re ready to reheat it, cook it on the stove or pop it in the microwave, and if necessary, add a little broth or water to loosen it again.

Mushroom Ragout in a bowl
This mushroom ragout is great when served like gravy or as a mushroom sauce

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title on image: Mushroom Ragout Over Creamy Polenta with two bowls, the mushroom ragout in the background, and some fresh herbs
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Recipe

square crop of Mushroom Ragout Over Creamy Polenta in two bowls with fresh rosemary in the background

Mushroom Ragout Over Creamy Polenta

Debi
A rich and savory mushroom stew served over creamy polenta for a stunning vegetarian main dish.
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine American, French, Italian
Servings 4 servings
Calories 282 kcal

Ingredients
  

Polenta:

  • ¾ cup coarse or medium ground cornmeal
  • 4.5 cups vegetable broth
  • 1 tablespoon unsalted butter

Ragout:

  • ½ ounce dried mushrooms
  • 2 tablespoons olive oil
  • 1 pound white or cremini mushrooms cleaned, trimmed, and quartered or sliced 1/2 inch thick
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • pinch of salt
  • 1 teaspoon all-purpose flour
  • ¼ cup dry white wine, red wine, or vegetable broth
  • 1 teaspoon soy sauce
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • Freshly ground pepper
  • 2 tablespoons finely chopped flat-leaf parsley for garnish

Instructions
 

Make polenta:

  • In a large pot, mix cornmeal and broth. Stir over high heat until boiling. Reduce heat to maintain a faint simmer. Cook, uncovered, stirring occasionally, until polenta is thick and creamy, about 50-60 minutes. At the end of cooking stir in the tablespoon of butter.
    ¾ cup coarse or medium ground cornmeal, 4.5 cups vegetable broth, 1 tablespoon unsalted butter

Make ragout:

  • While the polenta cooks, make the ragout.
  • Place the dried mushrooms in a small heat-proof mixing bowl or Pyrex measuring cup, and pour 2 cups of boiling water over the top. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the mushroom soaking liquid. Squeeze the mushrooms over the strainer to collect all the liquid, and rinse them until they are free of sand. Chop coarsely.
    ½ ounce dried mushrooms
  • Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan, and caramelize ½ of the fresh mushrooms to build a fond on the pan, about 5 minutes until the mushrooms start to brown.
    2 tablespoons olive oil, 1 pound white or cremini mushrooms
  • Add the shallots, and cook, stirring often, until tender, 3 to 5 minutes.
    2 shallots
  • Add the garlic, stir for about 30 seconds, until fragrant, then add the remaining fresh mushrooms, rosemary, and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, add a pinch of salt, and stir for about 5 minutes over medium-high heat as the mushrooms continue to soften.
    2 garlic cloves, 1 tablespoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, pinch of salt
  • Add the flour and continue to cook, stirring, until you can no longer see the flour, about 2 minutes.
    1 teaspoon all-purpose flour
  • Add the reconstituted chopped dried mushrooms, the wine, and the soy sauce and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, and cook turn the heat down to medium, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10-15 minutes.
    ¼ cup dry white wine, red wine, or vegetable broth, 1 teaspoon soy sauce
  • Remove from the heat, stir in some freshly ground pepper and garnish with chopped parsley, taste and adjust salt.
    2 tablespoons finely chopped flat-leaf parsley for garnish, Freshly ground pepper

To serve:

  • Pour the polenta onto a platter or into serving dishes. Pour mushroom ragout on polenta. Garnish with more fresh herbs if desired.

Nutrition

Calories: 282kcalCarbohydrates: 35gProtein: 9gFat: 12gSaturated Fat: 3gCholesterol: 8mgSodium: 95mgPotassium: 574mgFiber: 6gSugar: 5gVitamin A: 294IUVitamin C: 7mgCalcium: 14mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword mushroom, ragout, stew
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Main Dish, Thanksgiving, Vegetarian Tagged With: Cooking, dinner, Food, main dish, mushrooms, polenta, recipe, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Shrimp Quesadillas
Next Post: Vegetarian Tamale Pie »

Reader Interactions

Comments

  1. 2pots2cook

    August 31, 2020 at 1:17 am

    5 stars
    This dish brings me back to my childhood. Hunters were gathering at my grandmother’s house before they started the hunt. Usually they would have grappa, coffee and breakfast and when returned, comforting soup and this dish would wait for them. The weather was great in most of the cases: late autumn, slightly foggy, beautiful smells and colours; amazing ! Thank you so much for bringing beautiful memories back !

  2. Rohtak

    September 8, 2020 at 9:32 pm

    5 stars
    This is SO good! Seriously. Thank you for this recipe!!

  3. Cyndi G.

    May 22, 2023 at 3:43 am

    I’ve read through this recipe at least a half dozen times When do I add the teaspoon of soy sauce?

  4. Debi

    May 22, 2023 at 5:24 am

    Cyndi, thanks for catching that for me & letting me know. I added it to the recipe. d’oh! The soy sauce goes in with the wine. Thanks again!

5 from 2 votes

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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