Quick & Easy

Mixed mushroom ragu with polenta

Earthy, autumnal and deeply savoury, this mushroom ragu is excellent served on polenta, pasta, a side for beef or veal or even on thick slices of toasted sourdough.
Mixed mushroom ragu with polenta
8
1H 10M

Ingredients

Method

1.Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender.
2.Stir in paste and wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid reduces by half. Add stock; return to the boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.
3.Serve ragu on cheesy polenta.

Related stories