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Mushroom Ragout with Polenta

Mushroom Ragout with Polenta

Serves pea 4 Clock icon 30 minutes
A warming bowl of cheesy polenta topped with rich mushroom ragout makes a delightful dinner

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Here's how you do it

  1. Heat a glug of olive oil in a frying pan and add the shallots and mushrooms. Fry for 5 minutes on a high heat.
  2. Stir in the garlic then add the white wine. After a minute add the stock. Simmer for 20 minutes, to soften the mushrooms and reduce the liquid.
  3. For the polenta, bring the stock to the boil in a saucepan. Whisk in the polenta, in a steady stream.
  4. Cook the polenta for 5 minutes, continuously stirring, until it thickens.
  5. Stir in the rosemary, butter and parmesan to the polenta. Taste and season with salt and pepper.
  6. When the mushroom ragout is thickened, add the lemon juice, taste and season with salt and pepper.
  7. Serve a spoonful of polenta, with the mushroom ragout piled on top and shavings of parmesan.


  • 2 shallots, chopped
  • 250g mixed mushrooms
  • 1 garlic clove, chopped
  • 80ml white wine
  • 200ml vegetable stock
  • 1/2 lemon, juiced

For the Polenta

  • 200g polenta
  • 1ltr stock
  • 40g butter
  • 40g parmesan
  • 1 sprig rosemary, finely chopped

Suitable for

  • Gluten free