Home | Gluten-Free Vegetarian Mushroom Ragoût Served Over Creamy Polenta

Gluten-Free Vegetarian Mushroom Ragoût Served Over Creamy Polenta

by Elyse V

Polenta is a creamy, warming, perfect-for-winter dish that not many people think to make. Polenta can be very easy – especially if you use instant polenta. Instant polenta doesn’t have you stirring a pot on a hot stove for thirty-plus minutes. Shockingly, it’s faster to make than boiling pasta. Today’s recipe is a gluten-free vegetarian mushroom ragoût over creamy polenta.

Our recipe was inspired by BBC Food, however we made some changes to up the flavour and keep it gluten free.

Gluten-Free Vegetarian Mushroom Ragoût Served Over Creamy Polenta


For The Mushroom Ragoût:
  • 2 tbs butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, washed and dried.
  • 2 garlic cloves, crushed
  • 1.5 lbs crimini mushrooms, sliced thinly
  • 1/8 C red wine
  • 1/2 C gluten free vegetarian chicken or vegetable stock
  • Another 2 tbs butter
  • 1/4 C 5% cream or milk
  • 1/4 tsp salt, pepper, granulated onion, and granulated garlic
For The Polenta:
  • 1L milk
  • 1L plus 1C water
  • 3 thyme sprigs
  • 500g instant polenta
  • 1 tbs vegetarian chicken or vegetable stock
  • 2 tbs butter
  • 3 tbs parmesan cheese (or vegetarian alternative), grated


For The Mushroom Ragoût:
  • Heat the butter in a large deep frying pan.
  • When sizzling, add the shallot and cook for a few minutes until soft.
  • Add the garlic and thyme leaves, cook for 1 minute more.
  • Put your sliced mushrooms into the pan and fry over a very high heat for 5 minutes until soft and evenly cooked.
  • Pour in red wine and boil rapidly for 1 minute.
  • Add in the stock and simmer for 15 minutes, or until you have a thickened stew.
  • Add in the butter and cream over low heat.
  • Season with salt, pepper, granulated onion, and granulated garlic.
  • Taste and add in more seasoning, if needed.
  • Keep on low heat and stir frequently to keep warm as you make the polenta.
For The Polenta:
  • Bring the milk an water, to a boil with thyme steep in it.
  • Turn off the heat and leave to infuse for 20 mins, – if you want an herby polenta. If not remove the herbs after boiling.
  • Stir in vegetarian chicken or vegetable stock mix.
  • Bring back to the boil.
  • Add the polenta in a steady stream, whisking steadily.
  • Cook for 1 min or until thickened. If your spoon stands up on its own the polenta is done.
  • Stir in the butter and Parmesan cheese.
  • Serve the mushroom Ragoût over the polenta. Offer hot peppers and extra Parmesan cheese to top off the dish.

Shocking, I went out to check on my thyme and it was still growing. In the dead of winter. With only a tarp covering the thyme. I was super surprised and thrilled when I saw this. I’ve never had thyme stay alive like this. If your thyme isn’t still growing, you could buy some at the grocery store

This is a warming dish that packs a wow factor. Easy enough for a weekday, but special enough for a celebration or Sunday dinner. This gluten-free vegetarian mushroom ragoût over creamy polenta is definitely a dish you’ll be making over again. Also, once you get the hang of making polenta, you’ll be finding different sauces to serve it with. Something else you can serve over polenta is our Italian Vegetable Stew recipe.

Did you try this recipe? Did it inspire a new found love of instant polenta? I’d be so grateful to hear from you as your feedback helps us improve the olderslightlywiser.com experience.

Stay safe, keep well, and be kind to yourself and others.

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1 comment

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[…] make them over and over again. If you’re looking for other meatless options you may enjoy our gluten-free vegetarian mushroom ragoût over creamy polenta or best gluten-free ricotta gnocchi ever […]



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