Mushroom Ragu With Soft Polenta


A delicious and easy mushroom ragu served with soft polenta

Prep time:20 mins

Cook time:35 mins

Serves: 4


  • 500g mixed mushrooms (field mushrooms, Swiss brown and Portobello)
  • 3 shallots, finely chopped
  • 1 tablespoon fresh rosemary leaves
  • 2 cloves garlic, thinly sliced
  • 5 tablespoons olive oil
  • 1 medium eggplant, roughly chopped
  • 140g tub Leggo’s Tomato Paste
  • 2 tablespoons fresh oregano leaves, chopped
  • 1 cup red wine (cabernet sauvignon or merlot)
  • ¾ -1 cup vegetable stock
  • 3 cups full cream milk
  • Large pinch salt
  • 2 sprigs rosemary
  • 100g instant polenta
  • 50g butter
  • ½ cup cream
  • ¼ cup freshly grated parmesan


Step 1

Slice the large mushrooms and cut the smaller ones into quarters. Place in a large bowl along with shallots, rosemary and garlic. Add 3 tablespoons of oil and toss all the ingredients together. Spread onto a large baking paper lined tray and bake in a preheated oven at 200°C for 20 minutes.

Step 2

Meanwhile, heat remaining oil in a large saucepan over a medium high heat. Add eggplant and cook for 2-3 minutes, stirring continuously. Stir in Leggo’s Tomato Paste and oregano leaves and cook for 30 seconds. Add wine and stock. Season to taste. Reduce heat and simmer uncovered for 3-4 minutes, stirring occasionally.

Step 3

Add roasted mushroom mixture to the saucepan and simmer uncovered 15 minutes, stirring occasionally.

Step 4

Meanwhile, in a medium saucepan simmer milk, salt and rosemary for 3-4 minutes. Remove rosemary and discard. Whisk in polenta and cook over a medium heat for 2-3 minutes or until thickened, whisking continuously. Stir in butter, cream and parmesan cheese. Serve immediately with Ragu.

Tasty Tip!

Drizzle polenta with olive oil and garnish with freshly shaved parmesan cheese.

Mushroom Ragu With Soft Polenta
Average user rating:
  • 4

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