Meaty flavours
To get a greater depth of flavour into this dish, use a rich vegetable stock that contains mushrooms.
Mushroom Ragú and Polenta
by Matt Pritchard from Dirty Vegan Another Bite
SERVES 2
prep 10 mins | cook 20 mins
For the ragú
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 400g (14oz) mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 2 thyme sprigs
• 200g (7oz) tomatoes, chopped
• 175ml (6floz) vegan-friendly white wine
• 200ml (7floz) vegetable stock
• parsley leave, chopped
• salt and pepper
For the polenta