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Mushroom Ragu, White Polenta, and Poached Egg

Polenta served with mushrooms and a poached egg makes it a delicious vegetarian dinner.


Photo credit: @Nickylovelylove


For the polenta

- 4 c. of water/veggie stock (save
   1 to stir in while polenta cooks)

- 1 c. of coarse polenta/grits

- 2 tbsp. of EVOO or butter

- Salt to taste


For the mushrooms

- 1 lb. of torn mushrooms (any               variety)

- 4 tbsp. butter (save 2 tbsp cold          butter for finishing)

- 1/2 tsp. salt

- 1/4 c. of red/white wine

For the poached eggs

- 4 c. of water

- 4 eggs

- 1 tbsp. of white vinegar

Serves 4 people

For the polenta:

Bring 3 cups of water/veggie stock to a high simmer and slowly whisk in 1 cup of course polenta/grits continually stirring to avoid any lumps. Add one more cup of liquid and continue to simmer for 15 minutes, stirring occasionally. Thin polenta with additional water to desired consistency. Turn off the heat and whisk in 2 tablespoons of EVOO or butter and salt to taste. Cover and let stand until ready to serve.


For the mushrooms:

Sauteed 1 lb. of torn mushrooms (any variety) in and 1/2 teaspoon of salt in 2 tablespoons of butter over medium-high. Heat until mushrooms release all of their liquid and start to get crispy. Deglaze the pan with ¼ cup of red/white wine and continue to cook scraping the bottom of the pan until reduced by half. Lower heat and add two tablespoons of cold butter, one tablespoon at a time, until a sauce is formed.


For the poached eggs:

Bring 4 cups of water to a slow simmer in a medium pot and add 1 tablespoon of white vinegar. Crack each egg into a ramekin, create a vortex in the water, and drop each egg into the middle of the vortex. Cook for 7 minutes once each egg has been added. When ready to serve remove each egg from the water with a slotted spoon.


To assemble:

Place polenta in a bowl, top with mushrooms, add a poached egg, and garnish with shaved parmesan and fresh ground pepper. Enjoy!

Pairs with: 2019 Synergy  2015 Cabernet Sauvignon

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