topBanner
Creamy Mushroom Ragu

Creamy Mushroom Ragu

over Polenta Cakes with Arugula Salad

Read more

Precooked polenta is truly a gift: the work of turning it nice and creamy has already been done, meaning that you can focus on taking it to the next level. Here, that means searing it in a pan until it gets nice and creamy on the outside and tantalizingly tender on the inside. With a creamy mushroom sauce on top and a balsamic-dressed salad to the side, that amounts to nothing less than polenta perfection.

Tags:Gluten-free
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Button Mushrooms

2 clove

Garlic

1 unit

Shallot

¼ ounce

Thyme

¼ ounce

Parsley

½ tube

Polenta

1 unit

Veggie Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Arugula

1 ounce

Pine Nuts

(ContainsTree Nuts)

2 teaspoon

Balsamic Vinegar

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate37 g
Sugar9 g
Dietary Fiber5 g
Protein17 g
Cholesterol50 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Preheat oven to 300 degrees. Trim, then thinly slice mushrooms. Mince garlic. Halve, peel, and mince shallot. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Finely chop parsley. Slice half the polenta into ½-inch rounds (use the rest as you like).

2

Heat a thin layer of olive oil in a large pan over medium-high heat (we used 1 TBSP). Add polenta and cook until browned and crisp on surface, 2-3 minutes per side. Transfer to a baking sheet and place in oven to keep warm.

3

Melt 1 TBSP butter in same pan over medium-high heat. Add mushrooms and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper. Remove from pan and set aside.

4

Heat a drizzle of olive oil in same pan over medium heat. Add shallot, thyme, and garlic. Cook until softened, 2-3 minutes. Pour in ½ cup water and stock concentrate. Bring to a boil, then lower heat and let simmer until reduced to a saucy consistency, 2-3 minutes. Remove pan from heat. Stir in sour cream and mushrooms. Season with salt and pepper.

5

In a medium bowl, toss arugula, pine nuts, 2 tsp balsamic vinegar (we sent more), and a large drizzle of olive oil. Season with salt and pepper.

6

Divide polenta between plates. Spoon over gravy. Sprinkle with Parmesan and parsley. Add salad to the side and serve.