Mushroom Ragu Recipe

Mushroom Ragu Directions

1. 1

   Prepare the Polenta

   In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the heirloom polenta. Reduce heat and simmer, stirring frequently, for about 20-25 minutes until thickened. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Keep warm.

2. 2

   Cook the Ragu

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes. Add the morel mushrooms and thyme, cooking until the mushrooms are tender, approximately 5-7 minutes.

3. 3

   Combine Ingredients

   Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer and let it cook for an additional 10 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.

4. 4

   Serve

   To serve, spoon the creamy polenta onto plates and top with the mushroom ragu. Garnish with additional thyme if desired.