Mushroom Ragu with Polenta cakes!

This is my second favorite Hello Fresh dish (only to the one-pot Mexican Quinoa); it’s incredibly rich and amazing in flavor.

Ragu box closed

Ragu box open


  • 8 oz Mushrooms
  • 8 oz Polenta
  • 2 oz Arugula
  • 2 cloves Garlic
  • 1 Shallot
  • 1 Sprig Thyme
  • 1/2 oz Parsley
  • 2 oz Sour Cream
  • 1/4 c Parmesan cheese
  • 1 T Vegetable stock concentrate
  • 1 T Butter
  • 2 T Olive Oil
  • Balsamic Vinegar
  • 1 splash of Lemon juise
  • Salt & Pepper


Sliced mushrooms

Ragu basics

Polenta sliced

Polenta frying

Sauteed mushShallots and garlic

Ragu Spices simmering

Ragu simmering

Polenta plated

Ragu finished

I made the Arugula salad the next day and it was fantastic! Balsamic vinegar, Lemon juice and Olive Oil with Salt and Pepper to taste. Toss and top with shredded Parmesan cheese!

Arugula salad

We had quite a bit leftover and I made some penne and topped it with the Ragu, fabulous!

Penne and ragu



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