Mushroom ragou with creamy polenta and olive oil

How to make the most delicious vegan mushroom ragout with creamy polenta and olive oil

Who would have thought that a vegan dish could be so delicious? Even our vegetarian in the family, Anna Lea, is totally thrilled! It's amazing how you can combine so many different flavors and still get an irresistible plate of mushroom ragout, creamy polenta and olive oil. Here's how to make the most delicious vegan mushroom ragout with creamy polenta and olive oil!

The most important ingredients & Step-by-step instructions for an irresistible mushroom ragou

The combination of mushrooms and polenta is a hearty meal that will satisfy even the pickiest eaters. So grab your ingredients and get ready to create an amazing vegan ragout!

Mushroom ragout with creamy polenta and olive oil recipe

Ingredients for the ragout

• 30 g butter
• 500 g mushrooms
• 3 cloves of garlic
• 125 ml vegetable stock
• 150 g soft goat cheese
• Parsley
• Masino olive oil - Chiavalon Ex Albis

Ingredients for the creamy polenta

• 500 ml milk
• 500 ml vegetable stock
• 200 g polenta
• 60 g finely grated Parmesan cheese
• 3-4 tbsp Masino olive oil - Brist Oleum

Preparing the mushroom ragout

1. Prepare the polenta.
2. Start cooking the mushroom ragout 3/4 of the way through the polenta cooking time.
3. Fry the butter in a large pan over high heat.
4. Fry the mushrooms for 5 minutes, stirring occasionally, until they are lightly browned and most of the liquid has evaporated. Season. Add garlic and cook, stirring.
5. Stir in the vegetable stock and bring to a boil. Reduce heat to medium and simmer for 2 minutes or until most of the liquid has evaporated. Season to taste. Cover to keep warm.
6. Immediately pour polenta onto a serving board or plate. Use the back of a spoon to make slight indentations in the polenta. Spoon the mushroom ragout over the polenta, then drizzle with some of the pan juices. Top with small pieces of goat cheese and sprinkle with parsley. Last but not least, we refine the dish with some Masino olive oil - Chiavalon Ex Albis for an extra rich taste and a texture that will make your taste buds dance.
7. Serve immediately.

Preparing the creamy polenta

1. Bring the milk and vegetable stock to a simmer.
2. Gradually add the polenta, stirring constantly.
3. Bring back to a simmer and stir for 2 minutes.
4. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the polenta thickens and is no longer grainy.
5. Stir in the olive oil and Parmesan. Season to taste, done!