Mushroom Ragu With Polenta

Fresh and dried mushrooms pack loads of savory flavor into this hearty dish.

November 13, 2017
Mitch Mandel

Adapted from Prevention Mediterranean Table: 100 Vibrant Recipes to Savor and Share for Lifelong Health

A combination of fresh and dried mushrooms packs loads of savory flavor into this hearty dish. It’s vegetarian if you use vegetable broth, and to make it vegan, simply omit the Parmigiano-Reggiano cheese.


Mushroom Ragu With Polenta
(Servings: 4)


  • 1/2 ounce dried porcini mushrooms

  • 2 cups hot water

  • 2 cups water

  • 1 cup polenta

  • 1 teaspoon kosher salt, divided

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 1 Tablespoon olive oil

  • 2 shallots, chopped

  • 1 pound fresh mushrooms, such as white, shiitake, oyster, cremini, or a mix, coarsely chopped

  • 1 teaspoon chopped fresh rosemary

  • 1/4 teaspoon ground black pepper

  • 2 teaspoons all-purpose flour

  • 1 cup low-sodium chicken broth or vegetable broth


1. In a medium bowl, add the porcini mushrooms and hot water. Let them soak for 15 minutes, and then remove the mushrooms and coarsely chop. Reserve the soaking water.

2. In a medium saucepan, bring the water and the reserved mushroom soaking water (leaving any silt behind in the bowl) to a boil. Add the polenta and 1/2 teaspoon of the salt, lower the heat to a simmer, and cook, stirring frequently, until thickened and smooth, about 30 minutes. Stir in the cheese.

3. Meanwhile, in a large skillet over medium heat, warm the oil. Cook the shallots until softened, about 5 minutes. Add the porcini mushrooms, fresh mushrooms, rosemary, pepper, and the remaining 1/2 teaspoon salt. Cook until the mushrooms release their liquid and soften, about 5 minutes. Add the flour and stir until incorporated. Add the broth, increase the heat, and bring to a boil. Reduce the heat to a simmer and cook until the liquid is reduced and thickened, 10 to 15 minutes.


4. To serve, mound the polenta in a wide shallow bowl and top with the mushroom ragu.