Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 2 tablespoons tomato paste
- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter or vegan butter (optional)
- 1 cup dry polenta, cooked to package instructions
Instructions
- Warm olive oil in a large skillet or Dutch oven over medium heat.
- Add chopped onions and sauté until soft, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add sliced mushrooms and let cook undisturbed for a few minutes, then stir occasionally until browned, about 10 minutes.
- Stir in tomato paste and cook for 2 minutes.
- Add soy sauce, thyme, and vegetable broth. Stir and bring to a simmer.
- Simmer uncovered for 15 to 20 minutes until the sauce thickens.
- Season with salt and pepper. Stir in butter if using.
- Serve over hot, creamy polenta and garnish with herbs if desired.
Notes
- Use a variety of mushrooms for deeper flavor.
- Let mushrooms caramelize by not stirring too often.
- Add a splash of cream or plant-based milk for extra richness.
- Great make-ahead meal — even better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: mushroom ragu, vegetarian ragu, polenta and mushrooms, Italian comfort food