Photo of Skillet Mushroom Ragout with Polenta by WW

Skillet Mushroom Ragout with Polenta

Total Time
30 min
15 min
15 min
Instant polenta may not be as flavourful as regular, but it cooks in under 5 minutes! And this speedy ragout is loaded with earthy depth to make taste buds happy. Mushrooms are a blank canvas. They’re hearty, and you can easily infuse them with different combinations of herbs and aromatics to create meals you love.


Fat free reduced sodium vegetable broth

2½ cup(s), divided

Uncooked instant polenta

1 cup(s)

Kosher salt

1 tsp(s), divided

Grated Parmesan cheese

¼ cup(s)

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 cup(s), chopped

Cremini mushroom(s)

1 pound(s), sliced


1 tbsp(s), chopped

Garlic clove(s)

2 clove(s), large, minced

White wine

¼ cup(s)

Uncooked oyster mushroom(s)

6 oz

Canned tomato paste

2 tbsp(s)

Black pepper

½ tsp(s)

Fresh parsley

1 tsp(s), chopped


  1. In a large saucepan, bring 2 cups stock and 2 cups water to a boil. Whisk in the polenta and ½ tsp salt. Reduce heat and simmer until thick, about 3 minutes. Stir in the cheese. Cover and keep warm.
  2. Meanwhile, in a large nonstick skillet, heat the oil over medium-high. Add the onion; cook for 3 minutes. Add the cremini mushrooms, rosemary, and garlic; cook for 5 minutes. Stir in the wine and oyster mushrooms; cook until most of the liquid evaporates, about 2 minutes. Stir in the tomato paste; cook until the mixture starts to brown, about 3 minutes. Stir in the remaining 1⁄2 cup stock and 1⁄2 tsp salt and black pepper; cook for 2 minutes. Serve the mushrooms over the polenta; garnish with the parsley.
  3. Serving size: about 1 cup polenta and ¾ cup mushroom mixture