Creamy Mushroom Ragu
over Polenta Cakes with Arugula Salad
Creamy Mushroom Ragu
Silky mushroom ragù spooned over golden polenta cakes, finished with a peppery arugula salad for a cozy, elegant vegetarian dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 2 teaspoon Balsamic Vinegar
- 8 unit ounce Button Mushrooms
- 2 clove Garlic
- ¼ cup Parmesan Cheese
- ¼ ounce Parsley
- 1 ounce Pine Nuts
- ½ tube Polenta
- 1 unit Shallot
- 4 tablespoon Sour Cream
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time30m
Calories550
Protein17g
Carbs37g
Fat39g
Tags:
Gluten-freeCalorie SmartFiber Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, use a plant-based sour cream and skip or replace the Parmesan with a vegan hard cheese. For nut allergies, leave out the pine nuts and add toasted seeds or extra herbs for crunch.
What to serve with it
Serve with a crisp white wine or sparkling water with lemon to keep the creamy mushroom flavors feeling light. A simple tomato salad or roasted vegetables also fit well alongside the polenta and greens.
