In the mood for Mushroom Ragu with Soft Polenta

New Recipe: Low fat, low calorie, vegetarian

This is our go to dinner when we need a night away from meat (but meaty enough for my carnivorous husband to feel satisfied). It is seriously one of the most beautifully comforting dishes in my kitchen right now and just perfect for celebrating Meat Free Week.

I was inspired by one of Hugh Fearnley-Whittingstall’s recipes (which I so often am) where he cooked this wonderful dish for a wedding party. It just looked SO good that I had to make it, but without all the butter…..

Mushroom Ragu

Mushrooms are so packed with flavour that you don’t need much of anything else – a few herbs, a bit of garlic, a sprinkling of seasoning….. Add a splosh of stock, an onion or two and a dollop of tomato paste and you’ve got a big hearty mushroom-a-licious stew that just begs to be eaten. I’ve served it on polenta because Hugh’s looked so good but you could definitely serve it on potato mash, pasta, rice, barley or buckwheat.


Fantastic on those colder nights that seem to be creeping in right now, this dish is perfect for a quick healthy mid-week dinner (or on a lazy Sunday curled up on the couch in front of the fire).

Are you a mushroom fan? And do you think we should eat less meat?


click on the recipe title or photo for recipe


Mushroom Ragu on Soft Polenta

Per serve: 1575kj  (375cals); 7.5g total fat (2.1g saturated fat); 4.4g fibre

Mushroom Ragu

Healthy eating!




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