Tuesday, March 29, 2011

Mushroom Ragu with Polenta

I had a package of sliced mushrooms sitting in my fridge and didn't want them to go to waste so when Nanci came over we decided to make a mushroom ragu.  We found an easy and yummy sounding recipe that incorporated polenta.  This was very easy to make and came out delicious!!


2 tablespoons olive oil
1/2 medium onion, chopped
1 pound sliced button or crimini mushrooms
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.5 oz size) crushed tomatoes

1 1/2 cups dry instant polenta or instant couscous

Heat oil in large skillet over medium heat until hot. Add onion; cook 5 minutes or until tender and slightly golden, stirring occasionally.

Stir in mushrooms, oregano, salt and pepper; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in tomatoes; cover. Simmer 3 to 5 minutes or until heated through.

Meanwhile, in large pot, cook polenta according to package directions.

To serve, spoon ragù over polenta. Sprinkle each serving with the cheese.

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