Photo of Mushroom ragout with polenta by WW

Mushroom ragout with polenta

Total Time
35 min
15 min
20 min
Instant polenta can be just as flavourful as regular, plus it cooks in under 5 minutes! And this speedy ragout is loaded with earthy depth to make taste buds happy.


Vegetable stock cube(s)

2 cube(s), 1 litre, plus 60ml extra

Polenta, Dry

200 g, instant

Vegetarian Parmesan Style Hard Cheese

20 g, grated

Olive Oil

1 tablespoon(s)


1 medium, chopped


650 g, 500g portobello, 150g oyster, sliced

Rosemary, Fresh

1 teaspoon(s), chopped


2 clove(s), crushed

Tomato Purèe

2 tablespoon(s), level

Parsley, fresh

1 tablespoon(s), finely chopped


  1. Place 800ml vegetable stock into a large saucepan and bring to a boil over a medium heat, pour the polenta into the pan, in a steady stream, stirring constantly until it begins to boil again. Turn down the heat and simmer for 1 minute. Remove from the heat, season with salt and pepper and add the cheese, cover and keep warm.
  2. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the onion and sauté for 3 minutes. Add the portobello mushrooms, rosemary and garlic and cook for 5 minutes.
  3. Stir in 60ml stock and the oyster mushrooms and cook until the liquid evaporates. Add in the tomato purée and cook for 3 minutes. Add the remaining stock and season with salt and pepper. Cook for 2 minutes, then serve with the polenta, garnish with the parsley.