Soft polenta with mushroom ragu

This delicious mushroom ragu recipe uses a mix of mushrooms to create a tender, rich stew served on top of soft, creamy polenta for an earthy, warming vegetarian dish.

  • 30 mins cooking
  • Serves 4
  • Print


  • 500 grams (1lb) mixed mushrooms (see tip)
  • 1/4 cup (60ml) olive oil
  • 30 grams (1oz) butter
  • 3 cloves garlic, crushed
  • 1/2 cup (125ml) vegetable stock
  • 1/4 cup (20g) finely grated parmesan
Soft polenta
  • 2 cups (500ml) milk
  • 2 cups (500ml) vegetable stock
  • 1 cup (170g) instant polenta
  • 40 grams (1½oz) butter, chopped
  • 3/4 cup (60g) finely grated parmesan


  • 1
    Halve or thickly slice any large mushrooms. Heat half the oil and butter in a large frying pan over high heat; cook half the garlic and mushrooms, stirring occasionally, for 2 minutes or until mushrooms are browned. Remove from pan. Repeat with remaining oil, butter, mushrooms and garlic. Return all mushrooms to pan. Add stock; bring to the boil, cook for 2 minutes or until liquid is reduced by half. Season to taste; cover to keep warm.
  • 2
    Meanwhile, make soft polent: Bring milk and stock to the boil in a large saucepan. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring frequently, for 10 minutes or until polenta thickens. Stir in butter and parmesan. Season to taste.
  • 3
    Pour polenta immediately onto a large platter. Spoon mushrooms over polenta using a slotted spoon; drizzle with some of the pan juices. Top with grated parmesan.


We used a mixture of king brown, portobello, oyster, enoki and swiss brown mushrooms. You can create your own mix of mushrooms or purchase a packet of mixed types.

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