Mushroom ragu with polenta

Method

1. Chop the mushrooms, onion, carrot and celery finely, and crush the garlic.
2. Warm 1 tablespoon of the olive oil in a large pan over a high heat. Fry the mushrooms for 8 minutes, until the water has gone and they are well browned. Tip them onto a plate.
3. Add the rest of the oil with the onion, carrot and celery and cook over a medium heat for 8 minutes until soft. Stir in the garlic, oregano and tomato purée for 1 minute.
4. Pour in the red wine and let it bubble for 2 minutes. Then add the chopped tomatoes, 100 ml of water, the bay leaves and the mushrooms. Simmer with the lid slightly ajar for 25 minutes, until thick and glossy. Add salt and pepper to taste.
5. About 10 minutes before the ragu is ready, bring 500 ml of water and a good pinch of salt to the boil in a medium pan. Pour in the polenta in a thin stream, whisking, then stir over a low heat for 5 to 8 minutes (check the pack for your type), until thick and creamy.
6. Stir the nutritional yeast and a grind of black pepper into the polenta, and take the bay leaves out of the ragu.
7. Spoon the polenta into two bowls and spoon the ragu on top.

Tip Mushrooms release a lot of water, so be patient and let it cook off before you add anything else. Check the polenta pack, as some brands cook faster.

Photo made with AI.

From Nosha · nosha.app