Name: Mushroom Ragu
Ingredients: 1 package Guan’s Stuffing Blend Mushrooms, sliced; 3 tablespoons avocado oil; 1 shallot, sliced; 1 teaspoon balsamic vinegar; 1 teaspoon tarragon leaves; 1 tablespoon thyme leaves; Splash of water; 1 tablespoon coconut yogurt; Sea salt; 1 precooked polenta roll, sliced into 6 rounds of 1/4” width; ¼ cup any flour

If you are hosting a get together and need the perfect appetizer, then Guan’s has got you covered!

Marie Reginato and our R&D team have done it again with this delicious, thick Mushroom Ragu over crispy polenta.

This recipe is quick, easy and healthy.

Print Recipe

Mushroom Ragu

Stuffing Blend

Serves 6

Prep Time: 5 min I Cook Time: 15 min

Ingredients

For the Mushroom Ragu:

1 package Guan’s Stuffing Blend Mushrooms, sliced
3 tablespoons avocado oil
1 shallot, sliced
1 teaspoon balsamic vinegar
1 teaspoon tarragon leaves
1 tablespoon thyme leaves
Splash of water
1 tablespoon coconut yogurt
Sea salt

For the Polenta:

1 precooked polenta roll, sliced into 6 rounds of 1/4” width
¼ cup any flour

Instructions

In a sauté pan on med-high heat, add half of the oil, shallots and sea salt. Sauté until soft and then add the mushrooms, herbs and balsamic vinegar. Sauté until tender, adding the splash of water only if the pan dries out.
Remove from heat and slowly add in the coconut yogurt, mixing well. Set aside.
Add in the remaining oil to a sauté pan and let warm over med-high heat. Lightly press both sides of the polenta into the flour and when the pan is hot, sauté the polenta on each side for 3-5 minutes until crispy and slightly browned. Remove from heat and wipe off any excess oil.
Top the polenta cake with the mushroom ragu. Enjoy!