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Mushroom Ragout with Creamy Polenta

This Mushroom Ragout is the perfect side dish, or when added to a plate of creamy polenta it makes a fuss-free and delicious meal.

Mushroom Ragout is a Perfect Meat-free Meal

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!

How to Make Mushroom Ragout 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. However, you really do need a good amount of butter to make it taste just right. Here at Clean Cuisine, we want to keep our recipes clean which means it’s 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!

Mushroom Ragout

Make Mushroom Ragout into a Meal with Creamy Polenta

Below you will find 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 salad, or a side of garlicky spinach or green beans.

mushroom ragout

How to Make Polenta

Polenta is simply ground cornmeal boiled with water. The best ratio is 1 part polenta to 4 parts water. However, I do prefer to measure the polenta just a little scant of a full cup.

A great way to add some additional flavor to your polenta is to replace the water with chicken broth. This homemade polenta is a perfect base for any kind of saucy meat but especially this recipe.


Mushroom Ragout with Creamy Polenta

Mushroom Ragout with Creamy Polenta is creamy, savory and very satisfying. Our Mushroom Ragout is 100% plant based and dairy free.

mushroom ragout
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  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 4 1x



  • 6.5 cups water
  • 1 teaspoon pink Himalayan sea salt, plus more to taste
  • 2 cups medium grind cornmeal


  • 1/2 cup water
  • 1 teaspoon pink Himalayan sea salt, plus more to taste
  • 2 cups medium grind cornmeal
  • 4 tablespoons extra virgin olive oil, such as Kirkland’s, divided
  • 1/3 cup raw cashews
  • 1/3 cup finely chopped shallots
  • 4 cloves garlic, minced
  • 6 cups shiitake 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.
  2. When boiling, whisk constantly and 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.
  3. 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.
  4. Stir in 2 tablespoons of the olive oil, cover and set polenta aside.


  1. In a high speed blender, add 1/2 cup water and cashews; process on high speed until mixture is smooth and creamy. Set cashew cream aside.
  2. 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.
  3. Add the mushrooms and cook, stirring frequently, until they begin to release their liquid, about 8 minutes.
  4. 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.
  5. Pour the cashew cream into the mushroom mixture and cook for another 5 minutes.
  6. To serve, divide the polenta on individual serving plates and ladle the muhroom ragout on top. Serve warm.

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© 2024 clean cuisine Recipe by:

Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

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Tuesday 29th of January 2019

Do you have a good nut-free substitute for the cashews?

Ivy Larson

Thursday 21st of March 2019

Hi Jill! Somehow your comment got lost in the shuffle and I sincerely apologize for the lengthy delay in responding! But you can always try substituting pine nuts or raw macadamia nuts. If you go with macadamia nuts you will want to soak them in water for at least an hour or so to soften them. I hope this helps?

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