Mushroom Ragu with Creamy Polenta

Treat your taste buds to a delightful fusion of flavors with this Mushroom Ragu with Creamy Polenta recipe. Rich and earthy mushrooms combined with creamy polenta create a dish that is both comforting and satisfying. The velvety polenta serves as a perfect bed for the luscious mushroom ragu, making each mouthful a symphony of tastes and textures that will transport you to a gourmet dining experience in the comfort of your own home.

PREP 20 MINS

COOK 15 MINS

SERVES 4

INGREDIENTS:

Mushroom Ragu:

• 80g (about 1/3 cup) Western Star Spreadable Original Soft
• 1 leek, washed and sliced
• 2 garlic cloves, crushed
• 200g field mushrooms, sliced
• 200g Swiss brown mushrooms, sliced
• 200g cup button mushrooms, sliced
• 6 sprigs of thyme
• 185ml (¾ cup) vegetable stock
• 2 teaspoons cornflour
• 50g baby spinach leaves
• Roughly chopped flat-leaf parsley, to serve

Polenta:

• 500ml (2 cups) milk
• 500ml (2 cups) vegetable stock
• 2/3 cup instant polenta
• 20g (1 tablespoon) Western Star Spreadable Original Soft
• ½ cup shredded parmesan, plus extra for serving

INSTRUCTIONS:

Mushroom Ragu:

1. Melt the Western Star Spreadable in a large frying pan over medium-high heat. Add the sliced leek and crushed garlic, sautéing for 2-3 minutes until the leeks become softened and fragrant. Add the sliced mushrooms and thyme, cooking for 5 minutes while gently stirring to maintain the mushroom’s texture.
2. In a separate bowl, combine the vegetable stock with the cornflour and stir it into the mushroom mixture. Cook the mixture over medium heat for an additional 3-4 minutes or until the sauce slightly thickens. Fold in the baby spinach and remove the pan from the heat. Season the ragu with salt and pepper to taste.

Polenta:

1. In a medium heavy-based saucepan over high heat, combine the milk and vegetable stock and bring them to a boil. Reduce the heat to medium, and gradually add the instant polenta, stirring constantly to prevent lumps. Cook the polenta while stirring constantly for about 3 minutes until it becomes soft and smooth.
2. Remove the polenta from the heat and stir in the Western Star Spreadable and shredded parmesan until well combined.

To Serve:

1. Spoon the creamy polenta onto serving plates, creating a smooth and velvety base.
2. Top the polenta with a generous portion of the savory mushroom ragu, letting its rich flavors infuse the creamy polenta.
3. Garnish with a sprinkle of extra parmesan and the roughly chopped flat-leaf parsley, adding a final touch of freshness and depth to the dish.

Note:

• If your polenta thickens too much, you can adjust the consistency by adding a little extra hot milk until you reach your desired creaminess.

So, gather your ingredients, let the kitchen fill with the inviting aroma of sautéed mushrooms and fresh herbs, and indulge in the comforting goodness of Mushroom Ragu with Creamy Polenta. Elevate your dining experience with this gourmet-inspired dish that is sure to impress and satisfy even the most discerning of taste buds.

Embrace the culinary magic of this flavorful dish and savor every delectable bite. Celebrate the joy of cooking with this delightful fusion of flavors, and create lasting memories with your loved ones. Enjoy the delightful and satisfying journey that Mushroom Ragu with Creamy Polenta takes you on, and relish the culinary adventure it offers. Bon appétit!

Relish the delightful flavors of this Mushroom Ragu with Creamy Polenta, and experience the joy of creating an exquisite and satisfying meal right in your own kitchen. Enjoy the hearty goodness and savor every delightful bite of this gourmet-inspired dish. Bon appétit!