Ingredients
Mushroom Ragu:
4 tbsp olive oil, divided
2 cups crimini mushrooms, sliced
1 cup oyster mushrooms, sliced
1 cup portobello mushrooms, sliced
½ tsp sea salt
½ tsp black pepper
4 garlic cloves, finely chopped
½ cup Private Bin Pinot Noir
1 can Italian style tomatoes, puréed
1 tbsp soy sauce
1 Parmigiano Reggiano (or similar) rind
1 tsp dried basil
1 tsp dried oregano
2 tsp chilli flakes
1 tbsp sugar
Grated Parmigiano Reggiano, for garnish
¼ cup Italian parsley, finely chopped
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Parmesan Polenta:
4 cups chicken stock
1 cup polenta
1½ cups grated Parmigiano Reggiano
3 tbsp butter
⅓ cup whipping cream
Method
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Cook the mushrooms: Heat 2 tbsp olive oil in a large pot over medium‑high. Add the mushrooms and cook for 5 minutes. Season with salt and pepper, then cook another 5 minutes until golden and softened.
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Build the ragu: Add the remaining oil and garlic; cook briefly until fragrant. Deglaze with Pinot Noir. Add the tomatoes, soy sauce, Parmesan rind, basil, oregano, chilli flakes, and sugar. Stir and simmer gently for 45–60 minutes.
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Make the polenta: Bring the chicken stock to a boil. Whisk in the polenta, reduce heat, and cook for about 5 minutes, whisking often, until thick. Remove from heat and stir in the Parmesan, butter, and cream until smooth.
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Serve: Spoon the creamy polenta into bowls, top with the mushroom ragu, and finish with Parmesan and parsley.
