Creamy Mushroom Ragu with Polenta

Have posted this recipe before but it’s one of my favorites and applies to our herb (fungi) of the month. – serves 2-3
So satisfying on a cold winter’s night.

• Prepared egg noodles or Polenta – either premade in tubes at the grocers or prepare as directed from a package. You can also easily make from scratch. https://www.allrecipes.com/recipe/234933/how-to-make-perfect-polenta/
• 2 tbsp. olive oil
• 2 tbsp. butter
• 3 cups mushrooms, I like a mix of crimini and shitake, remove stems and slice thin
• 1 cup thinly sliced leeks or onion
• 1 ½ tbsp. minced garlic, about 3 cloves
• 1 tsp. each dried sage, thyme, and rosemary
• 1 tbsp. flour or flour substitute
• 1 ½ cups chicken or vegetable broth
• 1 tsp. Worchester sauce
• 1 cup milk, dairy substitute, or for the decadent, ½ and ½
• Salt and pepper to taste

Heat the olive oil and butter until melted. Add leeks and sauté for 3 minutes, add mushrooms, garlic, herbs, salt, and pepper and sauté over medium heat until mushrooms are browned and cooked down. Sprinkle the flour over the mix and sauté until well incorporated. Pour in the broth slowly and stir until well blended. Bring to a boil and then reduce heat to a simmer. Cook until sauce is thick and reduced, about 15 minutes, stirring occasionally. Stir in the milk and heat through and reduce for a few minutes if runny. Serve over noodles or polenta.

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Creamy Mushroom Ragu with Polenta

So satisfying on a cold winter's night.

Servings 2 People

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• Prepared egg noodles or Polenta – either premade in tubes at the grocers or prepare as directed from a package. You can also easily make from scratch. https://www.allrecipes.com/recipe/234933/how-to-make-perfect-polenta/
• 2 tbsp. olive oil
• 2 tbsp. butter
• 3 cups mushrooms I like a mix of crimini and shitake, remove stems and slice thin
• 1 cup thinly sliced leeks or onion
• 1 ½ tbsp. minced garlic about 3 cloves
• 1 tsp. each dried sage thyme, and rosemary
• 1 tbsp. flour or flour substitute
• 1 ½ cups chicken or vegetable broth
• 1 tsp. Worchester sauce
• 1 cup milk dairy substitute, or for the decadent, ½ and ½
• Salt and pepper to taste

Instructions

1. Heat the olive oil and butter until melted. Add leeks and sauté for 3 minutes, add mushrooms, garlic, herbs, salt, and pepper and sauté over medium heat until mushrooms are browned and cooked down. Sprinkle the flour over the mix and sauté until well incorporated. Pour in the broth slowly and stir until well blended. Bring to a boil and then reduce heat to a simmer. Cook until sauce is thick and reduced, about 15 minutes, stirring occasionally. Stir in the milk and heat through and reduce for a few minutes if runny. Serve over noodles or polenta.