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Mushroom Ragu on Soft Polenta

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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


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You’ll need

Ragu
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

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