Mushroom Ragu with Crispy Polenta Cakes and Tangy Arugula Salad
Mushroom Ragu with Crispy Polenta Cakes and Tangy Arugula Salad
Savory mushroom ragù pairs with golden, crispy polenta cakes and a peppery arugula salad for a cozy vegetarian dinner with rich, earthy flavor and bright contrast.
Ingredients
For 2 servings
- 2 ounce Arugula
- 2 tablespoon Balsamic Vinegar
- 8 ounce Button Mushrooms
- 2 clove Garlic
- 1 ounce Parmesan Cheese
- ¼ ounce Parsley
- 8 ounce Polenta
- 1 unit Shallot
- 2 ounce Sour Cream
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time30m
Calories449
Protein15g
Carbs35g
Fat29g
Tags:
VeggieGluten-freeCalorie Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the sour cream and Parmesan for plant-based alternatives or skip the cheese and finish with more herbs. To suit onion- or garlic-free diets, replace the shallot and garlic with mild herb seasoning and a little extra balsamic for depth.
What to serve with it
Serve with a simple green salad, garlicky broccoli, or roasted tomatoes to keep the meal light and bright. A crusty gluten-free loaf or extra lemony greens also works well with the rich mushroom sauce and crisp polenta.
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