Creamy Mushroom Ragu with soft cheesy polenta recipe is a vegetarian meal that can be enjoyed by the family.
Ingreadient:
- 80 g (about 1/3 cup) Western Star Spreadable Original Soft
- 1 large leek, pale section only, washed and sliced
- 2 garlic cloves, crushed
- 200 g field mushrooms, sliced
- 200 g Swiss brown mushrooms, sliced
- 200 g cup button mushrooms, sliced
- 6 sprigs of thyme
- 185 ml (¾ cup) vegetable stock
- 2 teaspoons cornflour
- 50 g baby spinach leaves
- Roughly chopped flat-leaf parsley, to serve
- 500 ml (2 cups) milk
- 500 ml (2 cups) vegetable stock
- 2/3 cup instant polenta
- 20 g (1 tablespoon) Western Star Spreadable Original Soft
- ½ cup shredded parmesan, plus extra for serving
Direction:
- Melt the Spreadable in a large frying pan over medium-high heat. Add the leek and garlic and sauté for 2-3 minutes or until the leeks are softened. Add mushrooms and thyme. Cook for 5 minutes, stirring gently so as to not break up mushrooms
- Combine stock with the cornflour and stir into mushroom mixture. Cook over medium heat for a further 3-4 minutes or until the sauce has thickened slightly. Fold through the spinach and remove from heat. Season to taste with salt and pepper
- Combine the milk and stock in a medium heavy-based saucepan over high heat and bring to the boil. Reduce heat to medium and gradually add the polenta, stirring constantly. Cook, stirring constantly, for about 3 minutes or until the polenta is soft and smooth. Remove from heat and stir in the Spreadable and parmesan
- To serve, spoon the creamy polenta onto serving plates and top with the mushroom ragu. Scatter with a little extra parmesan and the parsley
