# Polenta with Mushroom Ragu

**URL:** <https://forum.pagangrimoire.com/t/polenta-with-mushroom-ragu/4436>\
**Category:** Recipes\
**Created:** [October 14, 2026, 2:29pm UTC](https://forum.pagangrimoire.com/t/polenta-with-mushroom-ragu/4436 "2026-10-14T14:29:06Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![RedNorcal](https://yyz1.discourse-cdn.com/flex003/user_avatar/forum.pagangrimoire.com/rednorcal/32/1843_2.png) [@RedNorcal](https://forum.pagangrimoire.com/u/RedNorcal)\
**Post date:** [October 14, 2026, 2:29pm UTC](https://forum.pagangrimoire.com/t/polenta-with-mushroom-ragu/4436/1 "2026-10-14T14:29:06Z")

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This dish is perfect for cool autumn evenings – shared with friends and/or family. And it’s vegan!

 ![Polenta-mushroom-ragu](https://canada1.discourse-cdn.com/flex003/uploads/pagangrimoire/original/2X/d/d6471fec11ac4093ed0686d5a98b32012975ad00.webp)

_Correspondences: Tarragon for confidence and courage, bay leaves for clear judgement and insight_

### Ingredients

- 
#### FOR RAGU

  - 1 oz. dried porcini mushrooms
  - 2 Tbsp. extra-virgin olive oil
  - 2 shallots, finely chopped
  - 2 garlic cloves, very thinly sliced
  - 2 lb. mixed mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped
  - 1 Tbsp. chopped fresh tarragon, plus more for serving
  - 2 bay leaves
  - 1 1/2 tsp. kosher salt, plus more to taste
  - 2 tsp. all-purpose flour
  - 1/2 cup red wine

- 
#### FOR POLENTA

  - 4 cups vegetable broth
  - 4 cups water
  - 2 cups polenta or corn grits
  - 3 Tbsp. vegan butter
  - 1/2 cup nutritional yeast

### Instructions

1. _To make the ragu:_ Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.
2. In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes. Add mushrooms, tarragon, bay leaves, and 1/2 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.
3. Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and wine and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt to taste.
4. _To make polenta:_ Meanwhile, in a large heavy saucepan, bring broth and water to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in vegan butter and nutritional yeast until melted. Serve immediately topped with mushroom ragu. Garnish with chopped tarragon.