Wild Mushroom Ragoût with Polenta

70 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This rustic, yet oh-so-delicious, side dish features creamy polenta flavoured with a combination of dried and fresh mushrooms.

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Make It

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  • Pour boiling water over dried mushrooms in bowl. Let stand 30 min.
  • Meanwhile, heat oil in large deep skillet on medium-high heat. Add button mushrooms; cook 3 to 5 min. or until golden brown, stirring frequently. Add celery, onions, garlic, thyme, marjoram and half the pepper; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
  • Add wine, 1 cup broth, 1/2 cup vinaigrette, and dried mushrooms with soaking liquid to vegetable mixture in skillet; stir. Simmer 25 to 30 min. or until mixture is reduced by 2/3, stirring occasionally.
  • Bring remaining broth, vinaigrette and pepper to boil in saucepan on medium-high heat. Gradually add polenta; cook, stirring constantly, on medium-low heat 2 to 3 min. or until thickened.
  • Serve polenta topped with mushroom mixture.

Special Extra

Sprinkle chopped fresh parsley over mushroom mixture before spooning over polenta. Top each serving with 1 Tbsp. Kraft 100% Parmesan Grated Cheese.


Substitute additional 1/2 cup chicken broth for the wine.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 340
% Daily Value
Total fat 11g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 900mg
Carbohydrate 47g
Dietary fibre 6g
Sugars 5g
Protein 11g
Vitamin A 0 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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