Easy Mushroom Ragu With Parmesan Polenta Food

EASY MUSHROOM RAGU WITH PARMESAN POLENTA

Easy Mushroom Ragu with Parmesan Polenta image

Make an easy mushroom ragu with polenta for dinner! This is a rich and savory portobello mushroom ragu spooned over creamy cheese polenta - a flavor bomb vegetarian main dish!

Provided by Karen Tedesco

Time 25m

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots (halved lengthwise and thinly sliced)
Kosher salt
1 pound portobello mushrooms caps (sliced into 1-inch chunks)
1 garlic clove (thinly sliced)
2 teaspoons finely chopped fresh rosemary or thyme
½ teaspoon red chili flakes
3 tablespoons tomato paste
1 teaspoon balsamic vinegar
⅓-½ cup vegetable stock or water
2 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
Parmesan Polenta

Steps:

Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
Serve the ragu over Parmesan Polenta with grated Parmesan.

Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 8 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 391 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

MUSHROOM POLENTA

Mushroom Polenta image

Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

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