Absolutely delicious earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans. Served with ‘Cheesy’ Polenta – yum!
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All the lovely earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans–it’s a perfect comfort dish to make your belly happy. It’s also quick to make, but still delivers some delicious bold flavours.
There are plenty of ways to adapt/swaps so you can use what you have at home.
Swap the butter beans for any other bean, chickpeas or lentils.
The mushroom ragu is delicious with pasta or crispy potatoes!
Serve with a fresh salad and quality sourdough–delish!
Hope you enjoy, much love. Niki xxx
Absolutely delicious earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans. Served with ‘Cheesy’ Polenta - yum!
Prep time: 15 minutes mins
Cook time: 40 minutes mins
4 servings
4.75 from 8 votes
Ingredients
For the ragu
- 1 leek chopped into slices
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 1 large carrot chopped finely
- 250 g mixed mushrooms finely chopped
- 2 tbsp white wine
- 4 to matoes chopped roughly
- 1 tbsp tomato purée
- 1 tsp balsamic vinegar
- 1/2 tsp sea salt
- Black pepper
- 1 tbsp fresh thyme leaves
- Pinch chilli flakes
- 1 can butter beans drained
For the polenta
- 100 g instant potenta
- 400 g water
- 3 tbsp coconut yogurt or cream or plant-based yogurt
- 2 tbsp extra virgin olive oil
- 1/2 -1 tsp sea salt
- Black pepper
- 1 tsp wholegrain mustard
- 2 -3 tbsp nutritional yeast–optional for a ‘cheesy’ flavour
For the toppings
- Fresh Thyme
- Extra virgin olive oil
- Sea salt and black pepper
Instructions
To make the ragu
In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.
Add the garlic and carrots and fry for 3-4 minutes.
Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.
Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened.
To make the polenta
Add the water to a saucepan, bring to the boil.
Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.
Allow to cool a little, then add the polenta and all the other ingredients to a food processor and blitz smooth consistency.
To serve
Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.
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Discuss this Recipe with Niki
35 Responses
Made this today. Wonderful recipe. So savory and comforting!Reply
So happy you liked it!
Love, Niki xxxReply
Do you think I could freeze this? It looks lovely but, hoping to freeze for later
Reply
Yes I think so! xx
Reply
Yes you can.
much love, Niki xxReply
Just made this wonderful dish this evening. Added Parmesan instead of nutritional yeast. Only thing we said was”more fresh thyme!!!” Thank you for the recipe!
Reply
Great addition! I agree
Much love, Niki xReply
I hope that’s vegan alternative to Parmesan as oppose to a hard cheese made with a dead calf’s stomach lining.
Reply
Oh do lighten up!
Reply
Amazig recipe, Niki! Loved it! It is so flavorful! I made quinoa because I did not have polenta on hand, and it paired beautifully!Reply
Ohh good idea! xx
Reply
This was really great! Thank you for this recipe, will definitely make again. I made it in top of instant grits instead of polenta and that worked out well too!Reply
Hi Christine, so glad you liked the recipe! I’ll have to give your twist a try one day! – Niki xo
Reply
Just made this and it’s lovely. Think I need to work on the polenta but love the mustard/cheesy flavour
Reply
Hi Keeley
Great!
I think adding extra flavour to the polenta is a must.
Much love
Niki xxxReply
Hi there! We really enjoyed this recipe but the Thai has come out quite thin and looks like it needs more cooking time. Should there be a line at the end of the recipe to cost summer for 15-20 mins? I’’ve also added soy sauce and mushroom ketchup to deepen the flavour.
Reply
Hi Jenny
There shouldnt be too much liquid as theres only 4 tomatoes.
But absolutely simmer it for longer.
Love
Niki xxReply
Hi, what can I substitute for white wine
Reply
Hi Laila
Don’t worry you can just exclude the white wine or add a little veg stock.
Love
Niki xxxReply
Hey Niki this looks really yum! How would you compensate if you don’t have the fresh tomatoes (I have tomato paste only). Thanks
Reply
Thanks Charlotte!
I’d add another tbsp of tomato paste and 250ml water
Love
Niki xxxReply
Is it possible to substitute polenta with something else?
Reply
Hi Tom
It would be delicious with mashed potato, rice or pasta.
Love
Niki xxxReply
Made this last night for supper and we loved it!
Reply
Brilliant Sally, very happy to hear xxx
Reply
Hi,
We made this recipe tonight and it was amazing!!! We will definitely be making it again!
Thanks so much,
Mj
Reply
Brilliant, one of my favs too!
Much love
Niki xxxReply
Can you freeze the Ragu mixture?
Reply
Hi Elaine
Absolutely, yes you can
Love
Niki xxxReply
This recipe looks great and really easy.I would certainly love to try the recipe.
Reply
So happy you like Mohan!
My best
Niki xxReply
Hello,
I’m interested in trying this recipe. How much white wine would
You like us to add?
Reply
Hi Marie
2 tbsp – its back in there now!
Love
Niki xxxReply
You missed when to add butter beans
Reply
Hi Nish
With the tomato puree etc. Ive added in.
Much love, Niki xxxxReply
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