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Delicious Gluten-Free Mushroom Ragoût with Creamy Polenta

And it's vegetarian too!

by Elyse the Gluten-Free Foodee
Gluten-Free Mushroom Ragoût with Creamy Polenta

An Italian pantry staple, polenta is traditionally a Northern Italian food with roots that date as far back as Ancient Rome. Polenta is made of ground cornmeal, so it has a slight sweetness to it and has a rich, yellow colour. Its smooth, creamy consistency can be cooked soft or allowed to set until solid and it’s the perfect base for a variety of sauces and stews. Today, we are sharing our recipe for gluten-free mushroom ragoût with creamy polenta that is just too delicious for words (hence the name).

We used Instant Polenta in this dish as it’s very easy to make and doesn’t require you to stand over the pot stirring for 30 minutes. It’s just as delicious and it actually cooks faster than boiling pasta!

Our recipe was inspired by BBC Food, however, we developed the flavours a bit more and made it gluten-free, of course 🙂

Gluten-Free Mushroom Ragoût with Creamy Polenta

Ingredients:

For The Mushroom Ragoût:

  • 2 tbs butter + 2 tbs butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, washed and dried.
  • 2 garlic cloves, crushed
  • 1.5 lbs crimini mushrooms, sliced thinly
  • 1/8 C red wine
  • 1/2 C gluten free vegetarian chicken or vegetable stock
  • 1/4 C 5% cream or milk
  • 1/4 tsp each of salt, pepper, granulated onion, and granulated garlic
For The Polenta:
  • 1L milk
  • 1L plus 1C water
  • 3 thyme sprigs
  • 500g instant polenta
  • 1 tbs vegetarian chicken or vegetable stock
  • 2 tbs butter
  • 3 tbs parmesan cheese, grated

Directions:

For The Mushroom Ragoût:

  1. Heat 2 tbs of butter in a large deep frying pan.
  2. When sizzling, add the shallot and cook for a few minutes until soft.
  3. Add the garlic and thyme leaves, cook for 1 minute more.
  4. Put your sliced mushrooms into the pan and fry over very high heat for 5 minutes until soft and evenly cooked.
  5. Pour in red wine and boil rapidly for 1 minute.
  6. Add in the stock and simmer for 15 minutes, or until you have a thickened stew.
  7. Add in the other 2 tbs of butter and cream over low heat.
  8. Season with salt, pepper, granulated onion, and granulated garlic.
  9. Taste and add in more seasoning, if needed.
  10. Keep on low heat and stir frequently to keep warm as you make the polenta. 

For The Polenta:

  1. Bring the milk and water, to a boil with thyme steep in it.
  2. Turn off the heat and leave to infuse for 20 mins. This step will impart a herb flavour into the polenta. If you prefer a milder flavour, you can let it infuse for less time.
  3. Stir in vegetarian chicken or vegetable stock mix.
  4. Bring back to the boil.
  5. Add the polenta in a steady stream, whisking steadily.
  6. Cook for 1 min or until thickened. When your spoon stands up on its own, the polenta is done.
  7. Stir in the 2 tbs of butter and Parmesan cheese.
  8. Serve the mushroom Ragoût over the polenta. Offer hot peppers and extra Parmesan cheese to top off the dish.

This is a warming, comforting dish that packs a lot of flavour in every bite. Easy enough for a weekday, but special enough for any celebration or Sunday dinner. This delicious gluten-free mushroom ragoût with creamy polenta recipe is definitely a dish you’ll make again.

Once you get comfortable making polenta, you can try it out with different sauces or stews like our homemade Bolognese sauce or Italian vegetable stew.

Stay safe, keep well, and be kind to yourself and others.

Gluten-Free Mushroom Ragoût with Creamy Polenta

Gluten-Free Vegetarian Mushroom Ragoût Served Over Creamy Polenta

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Mushroom Ragoût:

  • 2 tbs butter + 2 tbs of butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, washed and dried
  • 2 garlic cloves, crushed
  • 1.5 lbs crimini mushrooms, sliced thinly
  • 1/8 C red wine
  • 1/2 C gluten-free vegetarian chicken or vegetable stock
  • 1/4 C 5% cream or milk
  • 1/4 tsp each of salt, pepper, granulated onion, and granulated garlic

For The Polenta:

  • 1L milk
  • 1L plus
  • 1C water
  • 3 thyme sprigs
  • 500g instant polenta
  • 1 tbs vegetarian chicken or vegetable stock
  • 2 tbs butter
  • 3 tbs parmesan cheese, grated

INSTRUCTIONS/NOTES/TIPS

For The Mushroom Ragoût:

  1. Heat 2 tbs of butter in a large deep frying pan.
  2. When sizzling, add the shallot and cook for a few minutes until soft.
  3. Add the garlic and thyme leaves, cook for 1 minute more.
  4. Put your sliced mushrooms into the pan and fry over a very high heat for 5 minutes until soft and evenly cooked.
  5. Pour in red wine and boil rapidly for 1 minute.
  6. Add in the stock and simmer for 15 minutes, or until you have a thickened stew.
  7. Add in the other 2 tbs of butter and cream over low heat.
  8. Season with salt, pepper, granulated onion, and granulated garlic.
  9. Taste and add in more seasoning, if needed.
  10. Keep on low heat and stir frequently to keep warm as you make the polenta.
For The Polenta:
  1. Bring the milk and water, to a boil with thyme steep in it.
  2. Turn off the heat and leave to infuse for 20 mins. This step will impart a herb flavour into the polenta. If you prefer a milder flavour, you can let it infuse for less time.
  3. Stir in vegetarian chicken or vegetable stock mix.
  4. Bring back to the boil.
  5. Add the polenta in a steady stream, whisking steadily.
  6. Cook for 1 min or until thickened. When your spoon stands up on its own, the polenta is done.
  7. Stir in the 2 tbs of butter and Parmesan cheese.
  8. Serve the mushroom Ragoût over the polenta. Offer hot peppers and extra Parmesan cheese to top off the dish.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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