« Back

Mushroom Ragu on Soft Polenta


Serves 4

Deep earthy mushroom stew served on soft, creamy polenta. Light, healthy and quick, perfect for those colder nights.
Per serve: 1575kj  (375cals); 7.5g total fat (2.1g saturated fat); 4.4g fibre


You’ll need

1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
500g mushrooms
2 tsp chopped rosemary
2 cups (500mls stock)
1 tbsp tomato paste
Black pepper
½ cup chopped parsley

Soft Polenta
1 cup light or no fat milk
3 cups stock
1 cup soft instant polenta
2 tsp butter

Let’s go

To make ragu:
Heat oil in a large non-stick frying pan on low and add onion and garlic with a pinch of salt.
Cook for 3-4 minutes until onion is softened before adding mushrooms and rosemary. Raise the heat to medium-high and cook for 5-6 minutes until mushrooms are cooked. Add stock, tomato paste and a good grind of pepper and simmer for 10-15 minutes until fragrant and liquid has been reduced by half. Stir through parsley and serve on polenta.

To make polenta:
Bring milk and stock to a boil in a medium saucepan. Once boiling, whisk in polenta until well incorporated and thick. Whisk in butter and serve now with ragu.

Why it’s good for you
Mushrooms are a fantastic course of Vitamin D which is always helpful in winter. They are also touted to boost your immunity. It seems to be a chef must to drown mushrooms in butter, but you really don’t need it. Mushrooms are so flavourful on their own with just a little help from herbs, garlic and seasoning.
Per serve: 1575kj  (375cals); 7.5g total fat (2.1g saturated fat); 4.4g fibre


Mood Food Loveheart

Blue Apron2

VIP badge (3)

Breakfast Banana SmoothieB1

In the mood for THE Best Breakfast Smoothie EVER

My girls don’t always feel like breakfast and it can be grind to get them to eat something that will

Vegetarian Spag BolB1

In the mood for Vegetarian Spaghetti Bolognese

Spag Bol. It’s a dish I grew up on. It’s the first recipe I learnt to cook by myself. It’s been my

You might like