![Mushroom ragu with polenta toast Mushroom ragu with polenta toast](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/3d1a3ecf-9bf2-479f-8a94-9adfd81a5304/Derivates/836c534a-c28c-4208-90de-55f896d0ed97.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Polenta toast
- oil, for greasing
- 750 g water
- 150 g fine polenta (see Tips)
- ¼ tsp dried thyme
- 1 tsp salt
- 1 pinch ground black pepper
Mushroom ragu
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 2 garlic cloves
- 1 ½ tbsp unsalted butter
- 1 tbsp extra virgin olive oil, plus extra for greasing
- 3 spring onions/shallots, trimmed and cut into thin slices
- 500 g fresh mixed mushrooms, cut into slices, quarters or left whole, depending on size (see Tips)
- 1 tbsp lemon juice
- 5 tbsp pouring (whipping) cream
- ½ tsp salt
- 1 pinch ground black pepper
- 3 sprigs fresh flat-leaf parsley, leaves only, cut into small pieces, for garnishing
- Nutrition
- per 1 portions
- Calories
- 1159 kJ / 276 kcal
- Protein
- 9.1 g
- Carbohydrates
- 18.9 g
- Fat
- 16.8 g
- Fibre
- 3.3 g
In Collections
Alternative recipes
Melanzane parmigiana
2h 5min
Caramelised fennel and ricotta tarts with Parmesan crisps
2h 30min
Ricotta, mint and zucchini lasagne
2h
Polenta
25min
Carrot gnocchi with zucchini cream
1h 15 min
Stuffed Portobello mushrooms with caramelised Brussels sprouts
1h
Semolina gnocchi with asparagus
1h 15 min
Celeriac parmigiana
1u. 10min
Polenta zucchini slice
2 Std. 10 Min
Eggplant involtini with risotto
1h 55min
Grilled eggplant dip
2h
Rosemary and thyme polenta chips
1h