This Wild Mushroom Ragù Polenta with Mascarpone tastes like the culinary equivalent of putting on your favorite oversized sweater when it’s snowing outside. The mushroom ragù becomes deeply savory and earthy as it simmers, creating rich umami flavor that feels hearty without relying on meat. The polenta underneath is creamy, buttery, and soft enough to soak up every bit of the sauce, while the mascarpone melts in and adds velvety richness that makes the whole dish feel quietly luxurious.

The olive oil carries the herbs and mushroom flavor through every bite, giving the ragù that slow-cooked depth you usually only get from something that’s been simmering all afternoon. It’s rustic Italian comfort food at its best — warm, cozy, and unfussy, but still elegant enough to serve for a dinner party with a good bottle of wine and crusty bread on the table. Earthy mushrooms, creamy mascarpone, rich polenta, and savory herbs all come together in a way that somehow feels both sophisticated and deeply comforting at the same time.

P O L E N T A   I N G R E D I E N T S :

• 4 cups vegetable or chicken stock, preferably homemade
• 1 cup dried polenta
• 1/3 cup freshly grated Pecorino Romano
• 2 tablespoons of any ultra premium Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil 
• salt & freshly ground pepper to taste

I N S T R U C T I O N S :

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and Mushroom & Sage Olive Oil. Adjust the seasoning with salt and pepper if desired.


W I L D    M U S H R O O M    R A G U    R E C I P E S :

• 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc.wiped clean, tough stems removed
• 2 tablespoons Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 cup dry white wine (I used extra dry Prosecco)
• 1 cup vegetable or chicken stock, preferably homemade
• 2 tablespoons minced flat leaf parsley
• 1/3 cup freshly grated Pecorino Romano
• sea salt & freshly ground pepper to taste

I N S T R U C T I O N S :

While the polenta is cooking, heat the Mushroom & Sage Olive Oil over medium-high in a large12" sauté pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and sauté for two minutes, add the garlic and sauté for a minute. Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

T R U F F L E D   M A R S C A P O N E   I N G R E D I E N T S :

• 1/2 cup mascarpone
• 1 teaspoon Rocky Mountain Olive Oil White Truffle Oil

I N S T R U C T I O N S :

Stir the White Truffle Oil in to the mascarpone. Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

N U T R I T I O N A L   I N F O :

Estimated per serving: 510 calories • 12g protein • 38g carbs • 34g fat • 560mg sodium

Estimated values may vary based on mascarpone amount, mushroom mix, and ingredient brands.

Serves 4-6