Mushroom Ragù with Ricotta Polenta Recipe
This Mushroom Ragù with Ricotta Polenta is a comforting and flavorful vegetarian dish featuring a rich, savory mushroom ragù simmered in a tomato and wine sauce, paired with creamy, smooth ricotta-infused polenta. The ragù combines a variety of mushrooms with aromatic fennel, onions, herbs, and spices to create a hearty sauce, perfect over tender polenta for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Mushroom Ragù:
- 2 teaspoons extra virgin olive oil (for frying)
- 1 yellow onion (peeled and finely diced)
- 1 small fennel bulb (stems trimmed, bulb cored and finely diced; fronds chopped)
- 2 tablespoons butter (optional)
- 2 pounds mixed mushrooms (sliced or diced, depending on variety)
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper (more or less, to taste)
- 1 teaspoon dry thyme
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (or use freshly minced garlic)
- ¼ teaspoon white pepper (optional)
- Salt and a pinch of sugar (to taste)
- 1 cup dry white wine
- 2 cups vegetable stock
- 28 ounce can whole peeled tomatoes (excess liquid strained)
- ⅓ cup fresh parsley (chopped)
Ricotta Polenta:
- 1 cup polenta or yellow stone ground grits
- 2½ cups vegetable stock or water
- 1 tablespoon butter
- ½ cup ricotta cheese
- ½ cup heavy cream or whole milk
- ½ teaspoon smoked paprika (more or less, to taste)
- ½ teaspoon black pepper (more or less, to taste)
- Salt, to taste
Instructions
- Prepare the Mushroom Ragù Base: Heat the extra virgin olive oil in a large skillet or saucepan over medium heat. Add the finely diced yellow onion and fennel bulb, cooking until softened and fragrant, about 5-7 minutes. If using, add butter to enrich the flavor and allow it to melt.
- Cook the Mushrooms: Add the mixed mushrooms to the pan. Sauté until they release their moisture and begin to brown, approximately 8-10 minutes. This step builds the depth of flavor essential for the ragù.
- Add Seasonings and Tomato Paste: Stir in the tomato paste, crushed red pepper, dry thyme, black pepper, garlic powder, white pepper, salt, and a pinch of sugar. Cook for 2-3 minutes, allowing the tomato paste to caramelize and the spices to bloom.
- Deglaze and Simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly for about 3-4 minutes. Then add vegetable stock and the strained whole peeled tomatoes, breaking up the tomatoes as you stir.
- Simmer the Ragù: Bring the mixture to a gentle simmer. Let it cook uncovered for 30-40 minutes until the sauce thickens and the flavors meld. Stir occasionally to prevent sticking. Adjust seasoning to taste, then fold in chopped fresh parsley just before serving.
- Prepare the Ricotta Polenta: In a separate saucepan, bring vegetable stock or water to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring often, until the polenta thickens and becomes creamy, about 20-25 minutes.
- Enrich the Polenta: Remove the polenta from heat and stir in the butter, ricotta cheese, heavy cream or whole milk, smoked paprika, black pepper, and salt to taste. Mix well until smooth and creamy.
- Serve: Spoon the warm ricotta polenta onto plates or bowls and ladle the mushroom ragù on top. Garnish with additional parsley if desired and serve immediately.
Notes
- The butter in the ragù is optional but adds a richer flavor and silkier texture.
- For a vegan version, substitute butter with olive oil and use a plant-based cream alternative instead of heavy cream.
- You can use a mix of mushrooms such as cremini, shiitake, portobello, and oyster for a complex flavor.
- Adjust the crushed red pepper to control the heat level.
- The polenta can be made ahead and gently reheated with a splash of cream or stock to loosen its texture.
