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Wild Mushroom Ragú with Creamy Polenta

Alissa Saenz
  • 30 minutes
  • Serves 4

INGREDIENTS

1/3 cup

extra virgin olive oil

4 cups

mixed wild mushrooms, chopped

Salt and freshly ground black pepper

2 cloves

garlic, (minced)

1

shallot, (minced)

1 tsp

dried rosemary

1 tsp

dried oregano

1/2 cup

tomato sauce

1/4 cup

red wine

1/2 cup

vegetable broth

1 tbsp

non-dairy butter

1/8 cup

fresh parsley leaves, (chopped)

1 cup

vegetable broth

3 cups

soy milk

1 cup

cornmeal

3 tbsp

non-dairy butter

Salt and freshly ground black pepper