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Rich Mushroom ragout with parmesan polenta

Product spotlight - Smoked onion marmalade

Rich, creamy and with a touch of smoke from the smoked onion marmalade, this is sure to be a winter favourite, easy to make in advance for a perfect dinner party and add some focaccia and a dressed salad your guests won't be disappointed.


For the ragout

  • 100ml Block 275 canola oil or olive oil

  • 1 medium brown onion thinly sliced

  • 2 garlic cloves thinly sliced

  • 100ml red wine (I like using shiraz)

  • 3 tbsps tomato paste

  • 2 tbsps Smoked onion marmalade

  • 400g Field Mushrooms sliced 1cm thick

  • 200g button mushrooms in 1/4

  • 250ml veg stock

  • 1 bay leaf

  • 1 tsp thyme leaves

  • Salt and pepper to taste

For the Polenta

  • 150g fine polenta

  • 350ml milk

  • 750ml water

  • 25g butter

  • 100g pecorino cheese

  • good pinch of nutmeg


  1. Sauce the onion in oil with a pinch of salt until soft and starting to brown

  2. Toss in the mushrooms and cook till they start to soften

  3. Add garlic and cook for 2 mins then add the tomato paste & onion marmalade and cook till starting to bubble

  4. Add the red wine and stir well let cook out for 4-5 mins

  5. Pour in the veg stock and add the bayleaf and thyme bring back to a boil then reduce to a simmer cook till thick and glossy

  6. While the Ragout is reducing, put the milk, water and butter into a medium sized pot and bring to a boil.

  7. Whisk in the the polenta and keep whisking until it thickens, turn down the heat to low, be super careful polenta is like molten lava and this will spit every now and again during stiring

  8. Keep the polenta on a low heat stirring every now and again for about 30 mins then add your pecorino and nutmeg

  9. By this point both the ragout and polenta should be done, taste and adjust seasoning to your liking

  10. Put a big dollop of the polenta into your bowls followed by the ragout then grate more pecorino and finish with fresh torn parsley and a good crack of black pepper

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