For this deeply flavourful ragout, be sure to buy an interesting assortment of mushrooms in various colors, sizes, and shapes. You may find the best selection at an Asian market. Polenta, with its slightly coarse texture, act as the perfect vehicle for the earthy mushrooms.






Skill level

Average: 2.6 (28 votes)



  • 3 cups whole milk
  • 3 cups water
  • 1½ tsp kosher salt, or to taste
  • 1 cup polenta
  • 20 g unsalted butter
  • ½ cup grated Parmesan cheese


  • ¼ cup extra-virgin olive oil
  • 900 g (2 lb) assorted mushrooms, such as oyster, cremini, trumpets, chantarelles, porcini, maitake, large mushrooms halved or quartered,
  • 5 large sprigs fresh thyme
  • 1 large shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • ¾ cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 1½ tbsp finely chopped fresh flat-leaf parsley, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 45 g unsalted butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To make polenta: In large heavy saucepan, bring milk, water and salt to a gentle simmer over medium-high heat. Gradually whisk in polenta and continue to whisk until mixture comes to a boil. Reduce heat to medium-low and simmer gently, whisking often, for about 15 minutes, or until polenta is thickened.
  2. Reduce heat to low, cover, and continue cooking polenta, stirring often, for about 25 minutes, or until polenta is consistency of loose mashed potatoes and no longer has a starchy taste. Whisk in butter. Season to taste with salt.
  3. Meanwhile, to make ragout: Heat large deep skillet over medium-high heat. Add olive oil, then add mushrooms and thyme and cook, stirring occasionally but letting mushrooms brown on bottom each time before stirring, for about 15 minutes, or until they are tender.
  4. Stir in shallots and garlic and cook, stirring often, for about 2 minutes, or until shallots soften. Stir in wine and cook for about 1 minute, or until reduced by half. Add broth and parsley and simmer for about 4 minutes, or until sauce reduces slightly. Remove and discard thyme stems. Season to taste with salt and pepper and stir in butter.
  5. Divide polenta among four dinner plates, then top with mushroom ragout. Sprinkle with parsley and serve hot.