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Mushroom ragout with polenta

Mushroom ragout with polenta

Total Time
30 min
10 min
20 min
Instant polenta cooks in under 5 minutes! Here we serve it topped with this speedy ragout for an earthy depth of flavour to make a truly satisfying meal.


Vegetable stock, liquid, salt-reduced

2½ cup(s), (625ml)

Instant yellow polenta

1 cup(s), (170g)

Grated parmesan cheese

¼ cup(s), (20g)

Olive oil

1 tbs

Brown onion

1 medium, chopped

Swiss brown mushrooms

450 g, sliced

Fresh rosemary

1 tbs, chopped


2 clove(s), crushed

Cooked white wine

¼ cup(s), dry style, (60ml)

Oyster mushrooms

180 g

Tomato paste

2 tbs

Fresh flat-leaf parsley

1 tbs, chopped


  1. Combine 2 cups (500ml) of the stock and 2 cups (500ml) water in a large saucepan and bring to the boil over medium-high heat. Reduce heat. Whisk in polenta and ½ teaspoon salt. Simmer, whisking often, for 3 minutes or until thick. Stir in parmesan. Remove from heat. Cover and keep warm.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add Swiss brown mushrooms, rosemary and garlic and cook, stirring occasionally, for 5 minutes. Stir in wine and oyster mushrooms. Simmer for 2 minutes or until most of the liquid has evaporated. Add tomato paste and cook, stirring, for 3 minutes or until mixture starts to brown. Stir in remaining stock. Simmer for 2 minutes. Season with salt and pepper. Serve mushroom mixture over polenta. Sprinkle with parsley.