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Mushroom Ragu with Parmesan Polenta

My Mushroom Ragu with Parmesan Polenta is a delicious, umami-packed recipe that is super comforting and flavourful. A mix of crimini, oyster, and portobello mushrooms add lots of umami flavour, and which is enhanced by a few other secret ingredients. Served on top of a bed of Parmesan Polenta, and you have a cozy meal any night of the week!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 4


For the Mushroom Ragu:

  • 4 tablespoons olive oil divided
  • 2 cups crimini mushrooms sliced
  • 1 cup oyster mushrooms sliced
  • 1 cup portobello mushrooms sliced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 4 cloves garlic finely chopped
  • 1/2 cup Blue Grouse Quill Pinot Noir
  • 1 can San Marzano tomatoes pureed
  • 1 tablespoon soy sauce
  • 1 inch-cube Parmigiano Reggiano cheese rind
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoon dried chili flakes
  • 1 tablespoon white sugar
  • 1/2 cup Parmigiano Reggiano cheese grated, for garnish
  • 1/4 cup Italian parsley finely chopped, for garnish

For the Parmesan Polenta:

  • 4 cups chicken stock
  • 1 cup polenta (ground cornmeal)
  • 1 1/2 cups Parmigiano Reggiano cheese grated
  • 3 tablespoons butter
  • 1/3 cup whipping cream


  • Heat a large pot and heat over medium-high heat. Once hot, add 2 tablespoons of olive oil, followed by the mushrooms. Cook the mushrooms for 5 minutes, stirring occasionally so that they don't burn, and then add the salt and pepper. Cook the mushrooms for another 5 minutes until they become a light golden brown and have softened.
  • Add the remaining 2 tablespoons of olive oil to the pot, followed by the garlic. Cook for 30 seconds to 1 minute, or until the garlic has become fragrant.
  • Next add in the wine and deglaze the bottom of the pot, then add in the San Marzano tomatoes, soy sauce, Parmigiano Reggiano cheese rind, basil, oregano, chili flakes, and sugar. Stir everything to combine then reduce the heat to low. Let simmer for 45 minutes to 1 hour.
  • When the Mushroom Ragu is done cooking, make the Parmesan Polenta. Add the chicken stock to a medium-sized pot and bring to a boil. Once boiling, add the polenta and whisk to combine. Reduce the heat to medium low and continue to whisk every 30 seconds for 5 minutes, or until the polenta has thickened up.
  • Once the polenta is cooked, remove it from the heat and add in the grated Parmigiano Reggiano cheese, butter, and whipped cream. Whisk to combine and set aside.
  • To serve, add a scoop of the Parmesan Polenta to a plate and top with the Mushroom Ragu. Garnish with a sprinkle of extra Parmigiano Reggiano cheese and some chopped parsely. Serve immediately with a glass of Blue Grouse Quill Pinot Noir and enjoy!
Keyword italian food, italian recipes, mushroom ragu, mushroom recipe, umami