Kidspot Kitchen

Kidspot Kitchen

Mushroom ragout with creamy polenta recipe

This delicious mushroom ragout is served on a puffy pillow of polenta. It has delicious meaty flavours while still being a true vegetarian dish.



  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 500g brown mushrooms
  • 2 tsp chopped rosemary
  • 2 cups (500ml) vegetable stock
  • 1 tbsp tomato paste
  • black pepper
  • 1/2 cup chopped parsley


  • 1 cup (250ml) light or no-fat milk
  • 3 cups (750ml) stock
  • 1 cup soft polenta
  • 2 tsp butter


Heat oil in a large non-stick frying pan on low heat 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 immediately with ragu.


  • Want to mix it up a little? Use a variety of mushroom types for added zing.
  • Make sure you get the whisk right in when you are mixing the polenta. You want it to be smooth and creamy.
  • This recipe was written by Jay Rogers at The Moodie Foodie. For more light and healthy recipes,  check out The Moodie Foodie on FacebookTwitter or Pinterest.

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