Creamy Mushroom Ragu with Polenta

Name: Creamy Mushroom Ragu with Polenta
Ingredients: 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; pepper

chrysalisherbs.com

One of my favorite recipes: Creamy Mushroom Ragu with Polenta, it serves 2-3 and is so satisfying on a cold winter's night.

View full recipe on chrysalisherbs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chrysalisherbs.com.

Share this recipe:

Cooking tools:

Stove
Skillet
Saucepan
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Wooden spoon
Spoon
Whisk
Mixing bowl
Colander
Spatula
Plate

Ingredients

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
pepper