Mushroom ragout with creamy polenta

Mushroom ragout with creamy polenta



  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 500g brown mushrooms
  • 2 tsp chopped rosemary
  • 2 cups (500ml) vegetable stock
  • 1 tbsp tomato paste
  • black pepper
  • 1/2 cup chopped parsley


  • 1 cup (250ml) light or no-fat milk
  • 3 cups (750ml) stock
  • 1 cup soft polenta
  • 2 tsp butter


Heat oil in a large non-stick frying pan on low heat and add onion and garlic with a pinch of salt.

Cook for 3-4 minutes until onion is softened before adding mushrooms and rosemary.

Raise the heat to medium-high and cook for 5-6 minutes until mushrooms are cooked.

Add stock, tomato paste and a good grind of pepper and simmer for 10-15 minutes until fragrant and liquid has been reduced by half.

Stir through parsley and serve on polenta.

To make polenta:

Bring milk and stock to a boil in a medium saucepan.

Once boiling, whisk in polenta until well incorporated and thick.

Whisk in butter and serve immediately with ragu.

Serving Suggestions



  • Want to mix it up a little? Use a variety of mushroom types for added zing.
  • Make sure you get the whisk right in when you are mixing the polenta. You want it to be smooth and creamy.


This recipe was written by Jay Rogers at The Moodie Foodie. For more light and healthy recipes,  check out The Moodie Foodie on FacebookTwitter or Pinterest.


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