If you are looking to cut down on meat but not on flavor, then you are going to fall in love with this Mushroom Ragout Recipe. It may seem fussy, but guess what, it’s actually super quick and easy to make. Perfect over creamy polenta. And just the thing to make for Meatless Monday dinner!
Mushroom Ragout Recipe is Rich & Satisfying
(Even Without Dairy)
In many ways, Mushroom Ragout is very similar to Mushroom Bordelaise, the classic French brown sauce from Bordeaux. Growing up, my mom made Mushroom Bordelaise often, but you really do need a good amount of butter to make it taste just right. I wanted to keep my mushroom sauce clean and butter free, so I decided to make a creamy ragout using cashew cream as a dairy-free alternative.
I know the idea of cashew cream might sound a little strange if you have never cooked with it, but I promise there is no way to tell the finished dish is dairy free. There are not too many dishes on the blog that are plant-based and yet as rich and satisfying as this one!
Make it a Meal!
I include directions for the creamy polenta as part of the Mushroom Ragout recipe. The only thing that’s really missing is something green. And no, the rosemary sprig doesn’t count 😉 I would suggest serving with a simple side of garlicky spinach or green beans.Print
This Clean (but rich-tasting!) Mushroom Ragout Recipe with Creamy Polenta is 100% plant based and dairy free. It’s the perfect entree for Meatless Monday!
- 7 cups water, divided
- 1 teaspoon pink Himalayan sea salt, plus more to taste
- 2 cups medium grind cornmeal
- 4 tablespoons extra virgin olive oil, divided
- 1/3 cup raw cashews
- 1/3 cup finely chopped shallots
- 4 cloves garlic, minced
- 6 cups shitake mushrooms, brushed clean, stems removed and chopped
- 1/2 cup marsala wine
- 1 cup organic vegetable broth
1. In a large saucepan, bring 6 1/2 cups of water and 1 teaspoon salt to a boil over high heat. Whisking constantly, very slowly pour the cornmeal into the boiling water. Bring just to a simmer, reduce the heat to low, and cook, whisking constantly, for 5 minutes. Cover and continue to cook the polenta, stirring frequently with a wooden spoon and adding more water if necessary, until the polenta is thick and creamy, about 20-25 minutes. Stir in 2 tablespoons of the olive oil, cover and set polenta aside.
2. In a high speed blender (such as a VitaMix), add the remaining 1/2 cup water and cashews; process on high speed until mixture is smooth and creamy. Set cashew cream aside.
3. In a large frying pan over medium-heat, warm the olive oil. Add the shallot and saute until translucent, about 2 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they begin to release their liquid, about 8 minutes. Once all but about 1 tablespoon of the mushroom liquid has evaporated, add the marsala; bring to a boil, and cook, stirring frequently, for about 2 minutes. Pour in the broth, bring to a boil, and cook until the liquid has reduced by half, about 5 minutes.
4. Pour the cashew cream into the mushroom mixture and cook for another 5 minutes.
5. To serve, divide the polenta on individual serving plates and ladle the muhroom ragout on top. Serve warm.