Peppery Mushroom Ragù over Olive-Oil Polenta (Vegan) + Optional Seared Steak for Omnivores (Serves 5)
Steakhouse-style sides without the steak: a deeply caramelized mushroom “ragù” over creamy polenta (made vegan with olive oil). For the four non-vegans, serve a quick pan-seared strip steak or ribeye alongside or sliced on top—kept separate so the vegan portion stays fully plant-based. Cab/Merlot loves mushrooms, pepper, and char.
Back to full listIngredients
- Simple Truth Organic® Whole White Mushrooms 24 oz total (1.5 lbs) mixed mushrooms if you can; otherwise 16 oz works $5.00 (16 oz)
- Organic Yellow Peeled Onions 1 large, thinly sliced $1.99 each
- Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
- Organic Baby Bok Choy OR Organic Lacinato Kale 1 lb (optional side greens) $3.99/lb or $2.99
- Polenta (corn grits) 1 cup dry (or quick-cook equivalent)
- Vegetable broth (or water) 4 cups (plus more as needed)
- Olive oil 5 tbsp, divided
- Balsamic vinegar 1 tbsp
- Soy sauce or tamari 2 tsp (boosts umami; optional)
- Fresh thyme or dried thyme 1 tsp dried or 1 tbsp fresh
- Salt & black pepper to taste
- Optional protein for 4 omnivores: Strip steak or ribeye ~2–2.5 lb total (4 portions) Strip steak 10 oz $16.49 (sale) or Ribeye ~$23.99/lb
Instructions
- Mushroom ragù (stove): Finely chop mushrooms (or pulse in a food processor to a coarse mince). Heat 2 tbsp olive oil in a wide skillet over medium-high. Add mushrooms + a pinch of salt and cook until the moisture evaporates and they brown deeply, 12–15 minutes.
- Add onion/garlic: Add sliced onion; cook until caramelized, 8–10 minutes. Add garlic and thyme; cook 30 seconds.
- Season: Stir in balsamic and (optional) soy/tamari. Add 1/2 cup broth/water and simmer 3–5 minutes until saucy. Taste; add lots of black pepper and salt as needed. Keep warm.
- Polenta (stove): Bring 4 cups broth/water to a simmer. Slowly whisk in polenta. Reduce heat to low and cook, stirring often, until creamy (quick polenta 5–10 min; regular 25–35 min). Finish with 2 tbsp olive oil and salt/pepper. Add a splash of water to loosen if it tightens.
- Optional greens: Quickly sauté kale/bok choy in 1 tbsp olive oil with salt until wilted; set aside.
- Optional steak for omnivores (stove or grill): Season steaks generously with salt/pepper. Sear/grill to desired doneness; rest 5–10 minutes; slice.
- Serve: Vegan plate = polenta topped with mushroom ragù (+ greens). Omnivore plates = same base plus sliced steak on top or on the side.
Health notes: Vegan base is hearty and satisfying; mushrooms add umami with minimal calories. Polenta is comfort-carb; keep portions moderate. Optional steak adds protein for omnivores.
Drink pairing: Mark Ryan Red Mountain Cab or Merlot.