VIDEO: Mushroom Ragu over Crispy Polenta Cakes
How to make vegan Mushroom Ragu over Crispy Polenta Cakes. The perfect healthy snack or meal for when you have friends over for a visit. Ready in less than 30 minutes.
Welcome to one of my all time favorite recipes - Mushroom Ragu over Polenta Cakes! It has every component that one could ask for: a meaty ragu (and as a bonus - it's vegan!), crispy polenta cakes, and it's all ready in under 20 minutes. The perfect appetizer to serve friends at your next brunch, a party or just to enjoy yourself :)
And the beauty of this delicious recipe is that it suits nearly every diet, including gluten-free, vegetarian, sugar-free and dairy-free. Enjoy!
Creamy Mushroom Ragu Over Crispy Polenta
Makes: 6 polenta cake slices
Prep Time: 5 minutes | Cook Time: 20 minutes
Ingredients for the Mushroom Ragu:
3 tablespoons avocado oil, divided
1 shallot, thinly sliced
3 cups Guan’s maitake mushrooms, thinly sliced
2 cups Guan’s shiitake mushrooms, thinly sliced
1 teaspoon balsamic vinegar
1 tsp fresh tarragon leaves, optional
1 tbsp fresh thyme leaves
Splash of water
1 tablespoon coconut yogurt
6 slices of precooked polenta roll
1/4 cup any flour (use brown rice for gluten-free option), reserved for the polenta
In a medium-sized sauté pan on medium-high heat, warm half of the oil for 1 minute. Add in the shallots and a pinch of sea salt, and sauté for about 5 minutes, or until the shallot is tender and translucent in color. Now add in the mushrooms, balsamic and thyme/tarragon, and cook for another 5 minutes until the mushrooms are tender. Add a splash of water if the pan ever dries out.
Remove from heat and set aside for 1-2 minutes to let the mushrooms cool. Now add in the yogurt. Mix well. Be sure to keep this off the heat as to not let the yogurt curdle.
Now add in the remaining oil to a sauté pan. As the oil warms on medium-high heat, lightly press both sides of the polenta into the flour. This will prevent the polenta from sticking when cooking in the oil. Once the pan is nice and hot, sauté the polenta slices for 3-5 minutes on each side, until they’re crisp and slightly golden brown. Remove from the sauté pan and pat the polenta with a paper towel to remove any excess oil.
Top each polenta cake with the mushroom ragu and enjoy!
This video was in collaboration with Guan’s Mushroom. For more info on the amazing health benefits of Guan’s mushrooms and more recipes, visit ↠ http://guansmushroom.com or IG:https://www.instagram.com/guansmushroom
If you go ahead and recreate this recipe, please share it with me by using the #mariereginato as I’d love to see.
Love, xx Marie