Vegan Mushroom Ragout Recipe
Shiitake, portobello & oyster mushrooms, fried squash polenta, toasted herb panko topping
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Ragout
Method
Preparation
- 1
Prepare the mushrooms
Clean and slice the shiitake, portobello, and oyster mushrooms. Set aside.
- 2
Sauté the vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
- 3
- 4
Add broth and seasonings
Pour in the vegetable broth and soy sauce. Stir in the fresh thyme, salt, and black pepper. Let it simmer for about 15 minutes, allowing the flavors to meld.
- 5
Prepare the polenta
While the ragout simmers, prepare the fried squash polenta according to your favorite recipe or package instructions.
- 6
Serve
Serve the mushroom ragout over the fried squash polenta, garnished with toasted herb panko topping if desired.