Mushroom Ragù with Soft Polenta
A rich, deeply savoury mushroom ragù on creamy olive oil polenta, fully vegan and gluten free.
Made with Soffritto and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tbsp olive oil in a large frying pan over a high heat. Add the mushrooms in 2 batches and cook for 6 to 8 minutes a batch, until browned and the water has gone.
14 min - 2
Add the garlic, thyme and your ready made soffritto (see the base recipe) and stir for 2 minutes. Stir in the tomato purée for 1 minute.
3 min - 3
Pour in the red wine and bubble until nearly gone. Add your homemade vegetable stock (see the base recipe) and simmer for 15 minutes until thick and glossy.
15 min - 4
Meanwhile, bring the water to the boil in a medium pan with a good pinch of salt. Pour in the polenta in a thin stream, whisking, and cook for 5 minutes, stirring, until thick and creamy.
5 min - 5
Stir the last tablespoon of olive oil into the polenta and season well.
- 6
Spoon the polenta into bowls and top with the mushroom ragù. Remove the thyme stalks first.
Tips
- Cook the mushrooms in batches without crowding. They need to brown, not stew.
- Add a splash of water to loosen the polenta if it sets while you finish the ragù.
- A spoonful of soy sauce or tamari gives extra depth, but use gluten free tamari to keep the dish gluten free.
Storing and freezing
Cool quickly and keep the ragù in the fridge for up to 3 days. Freezes for 3 months. Polenta is best fresh but can be reheated with a splash of water. Reheat until steaming hot all the way through.
Questions
Is polenta gluten free?
Yes, polenta is made from maize and is naturally gluten free. Check the packet for a gluten free label if you have coeliac disease, as some are processed alongside wheat.
Can I use dried mushrooms?
Yes. Soak 15 g dried porcini in hot water for 20 minutes, chop them, and add them with the soaking liquid, strained, in place of some of the stock.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
