Easy polenta for dinner recipe for a rich and savory portobello mushroom ragu spooned over creamy cheese polenta — a flavor bomb vegetarian main dish! Mushroom Recipes Sauteed | Mushroom Recipes | Mushroom Soup | Mushroom | Mushrooms | Mushroom Risotto
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: PORTOBELLO MUSHROOM RAGU : 3 tablespoons extra-virgin olive oil 2 shallots, halved lengthwise and thinly sliced Kosher salt 1 pound portobello mushrooms caps, sliced into 1-inch chunks And many more.
Instructions:
Step number 1. Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
Step two, Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
Step 03, Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
