Mushroom Ragout with Creamy Butternut Squash Polenta

This vegan gluten-free, fat-free recipe is a Italian comfort food classic Hearty mushrooms are the backbone for a rich, satisfying tomato sauce.  Serve over creamy butternut squash polenta for a delicious healthy dinner.

MEDIUM          Servings: 4       Ready In: 30 minutes

Mushroom Ragout with Butternut Squash Polenta - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Mushroom Ragout with Butternut Squash Polenta - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan

Chef’s Plant-Based Tip #1: Swap Mushrooms for Meat in for a Hearty, Healthy, Vegan Ragout

Chef’s Plant-Based Tip #1: Swap Mushrooms for Meat in for a Hearty, Healthy, Vegan Ragout

Chef's Tip: Preheat a wide, cast-Iron pan while you prepare your veggies.  It'll be hot and ready to go when you're ready!

Chef's Tip: Preheat a wide, cast-Iron pan while you prepare your veggies.  It'll be hot and ready to go when you're ready!

Chef's Tip: Don't Overcrowd the Pan!  This allows the veggies to brown

Chef's Tip: Don't Overcrowd the Pan!  This allows the veggies to brown

Chef's Tip: Clear a spot in the center of the pan to caramelize your tomato paste for 1-2 minutes

Chef's Tip: Clear a spot in the center of the pan to caramelize your tomato paste for 1-2 minutes

Ingredients

1 pound mushrooms (any mix of Oyster, trumpet, porcini, or any other favorites)
1 onion
2 carrots
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper
1/2 cup (4oz) tomato paste
2 tbsp balsamic vinegar or red wine
2 cups water


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Plants-Rule Vegetarian Meat Substitutes for a Healthy, Oil-Free, Plant-Based Vegan Diet Infographic Pin

Procedure

Gather ingredients
Heat a large cast iron pan over high heat. No oil needed. 

To make Ragout: Cut mushrooms, onions, and carrots into large pieces.  
Add mushrooms, onion, carrots, salt, pepper, and herbs to the dry pan. Spread into a single layer. 
Let sear 5-7 minutes. Be patient, and don't stir. Brown tastes good
After well-browned on one side, stir and let brown on other side. 
Continue this until well browned all over, about 15 minutes
Push vegetables to the edges of the pan. 
Place tomato paste in the center and singe (brown) a minute or so. It will darken to a rust color
Stir paste in with vegetables
Deglaze the pan with balsamic or red wine. Use a wooden spoon to scrape up any bits
Add water and garlic. Reduce heat to low and simmer until carrots are tender, just 10 min or so.
Taste to adjust seasoning. 
Serve over Butternut Squash Polenta
 

Chef's Tips: If serving over Butternut Squash Polenta, start making that first.  You can make this while the polenta simmers.  For richer flavor, use leftover red wine instead of balsamic vinegar for deglazing the pan.
 


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Step-by-Step Photos:

Nutrition Facts
Amount Per Serving (1/4 recipe)

Calories 91.16
Calories From Fat (4%) 3.6
% Daily Value
Total Fat 0.43g <1%
Saturated Fat 0.09g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 51.11mg 2%
Potassium 1013.3mg 29%
Total Carbohydrates 19.82g 7%
Fiber 3.55g 14%
Sugar 9.92g
Protein 5.22g 10%
Calcium 14.5mg 1%
Iron 60.94mg 339%
Vitamin A IU
Vitamin C 9420.52mg 15701%


Portobello Mushrooms have natural umami flavor and steak-like texture which makes them a healthy, vegetarian substitute for meat. Join plant-based Chef Katie Simmons at the farmer's market as she shares recipe ideas and cooking tips. More at: www.plants-rule.com