Mushroom Ragu

  • 1/4 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
  • Salt and freshly ground black pepper
  • 1/2 cup white wine
  • 2 cups vegetable broth
  • 1/3 cup heavy cream
  • 5 fresh basil leaves, chopped
  • 1/4 cup flat-leaf Italian parsley, chopped
  • 1/2 cup grated Parmesan

1230 cal


  • 1 cup corn meal
  • 3 cups water

Total 1680 cal


  1. In a large skillet heat the oil. Add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated.
  2. Make polenta according to package directions.
  3. Remove pan from heat and pour in wine. Return pan to stove and allow wine to evaporate, about 3 minutes. Add broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
  4. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
  5. Plate polenta and top with ragu.

Credit Giada De Laurentiis