Mushroom Ragù

red wine

💰Cheaper: grape juice

Grape juice provides a non-alcoholic substitute with similar sweetness.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

Start with some onions and add olive oil and butter to a large skillet.

Chop the shallots and onions; cut the onions in half and stabilize before chopping.

Add a pinch of salt to the onions as they cook.

Prepare the mushrooms by cutting off tough stems and slicing them.

Season the mushrooms with a little salt and add chicken stock to help them release water.

Cover the skillet to allow the mushrooms to cook and release their moisture.

Prepare a sachet of fresh herbs including bay leaves, sage, rosemary, and thyme; tie them together and add to the mushrooms.

Soak dry porcini mushrooms in hot water or stock, then drain and add to the skillet.

Add tomato paste to the skillet and let it toast slightly for added flavor.

Pour in Marsala wine, about half a cup, and let the sauce cook for about 20 minutes.

Prepare instant polenta by boiling water with oil and salt, then slowly adding the polenta while mixing continuously to avoid lumps.

Add bay leaves to the boiling water for flavor, and remove them after cooking.

Continue to whisk the polenta until it thickens, achieving a dense consistency.

Once the polenta is ready, add butter and cheese to flavor it further.

Plate the polenta, then top with the mushroom ragù, and serve with extra cheese on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens