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Mushroom Ragù with Ricotta Polenta Recipe
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triedandtruerecipe.com
Mushroom Ragù with Ricotta Polenta | Tried and True Recipes
1 rating
· 1hr 10min
· Vegetarian, Gluten free · 4 servings
This mushroom ragù with ricotta polenta is a rich and flavorful vegetarian dinner recipe that won't take forever to put together.
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Tried & True Recipes
Ingredients
Produce
• 1 Fennel, small stems bulb
• 1/2 tsp Garlic powder
• 2 lbs Mushrooms, mixed
• 1/3 cup Parsley, fresh
• 1 tsp Thyme, dry
• 1 28 ounce can Tomatoes, whole
• 1 Yellow onion
Breakfast Foods
• 1 cup Polenta or yellow stone ground grits
Canned Goods
• 2 tbsp Tomato paste
• 2 cups Vegetable stock
Baking & Spices
• 1 tsp Black pepper
• 1/2 tsp Paprika, smoked
• 1 tsp Red pepper
• 2 Salt
• 1/4 tsp White pepper
Oils & Vinegars
• 2 tsp Olive oil, extra virgin
Dairy
• 3 tbsp Butter
• 1/2 cup Heavy cream or whole milk
• 1/2 cup Ricotta cheese
Beer, Wine & Liquor
• 1 cup White wine, dry
Liquids
• 2 1/2 cups Vegetable stock or water
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