Mushroom Ragu over Soft Polenta

Wine Pairing

Ingenious, 2012


  • 1/4 cup shallots, minced
  • 1 lb. assorted mushrooms (Cremini, button, shitake)quartered
  • 3/4 cup tomatoes, diced
  • 1/2 cup chicken broth
  • 1/4 cup dry sherry
  • 2 tsp. balsamic vinegar
  • 1 tsp. tomato paste
  • 1 tbsp. chopped Italian parsley
  • 1 tsp. chopped thyme
  • salt and pepper to taste


Sauté shallots in 1 tbsp. olive oil in a large pan over medium high heat. Add mushrooms to pan and brown. (Can be done in two batches.) Add tomatoes, broth, sherry, vinegar and tomato paste. Bring to a boil and then simmer for 15 minutes. Add herbs and salt and pepper to taste. Serve over soft polenta. See basic polenta recipe.

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