Creamy Mushroom Ragu with soft cheesy polenta recipe is a vegetarian meal that can be enjoyed by the family.
Prep 20 minCook 15 minServes 4
Ingredients
Method
Mushroom Ragu
80 g (about 1/3 cup) Western Star Spreadable Original Soft
1 large leek, pale section only, washed and sliced
2 garlic cloves, crushed
200 g field mushrooms, sliced
200 g Swiss brown mushrooms, sliced
200 g cup button mushrooms, sliced
6 sprigs of thyme
185 ml (¾ cup) vegetable stock
2 teaspoons cornflour
50 g baby spinach leaves
Roughly chopped flat-leaf parsley, to serve
Polenta
500 ml (2 cups) milk
500 ml (2 cups) vegetable stock
2/3 cup instant polenta
20 g (1 tablespoon) Western Star Spreadable Original Soft
½ cup shredded parmesan, plus extra for serving
Mushroom Ragu
Melt the Spreadable in a large frying pan over medium-high heat. Add the leek and garlic and sauté for 2-3 minutes or until the leeks are softened. Add mushrooms and thyme. Cook for 5 minutes, stirring gently so as to not break up mushrooms
Combine stock with the cornflour and stir into mushroom mixture. Cook over medium heat for a further 3-4 minutes or until the sauce has thickened slightly. Fold through the spinach and remove from heat. Season to taste with salt and pepper
Polenta
Combine the milk and stock in a medium heavy-based saucepan over high heat and bring to the boil. Reduce heat to medium and gradually add the polenta, stirring constantly. Cook, stirring constantly, for about 3 minutes or until the polenta is soft and smooth. Remove from heat and stir in the Spreadable and parmesan
To serve, spoon the creamy polenta onto serving plates and top with the mushroom ragu. Scatter with a little extra parmesan and the parsley
