Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Clean the mushrooms and slice them about 5 mm thick. Finely dice the onion and mince the garlic. Chop the parsley and set it aside for finishing.
Sear the mushrooms
Heat 10 ml of olive oil in a large pan over medium-high heat. Add the mushrooms in a single layer and leave them undisturbed for 3 minutes so they brown on the underside. Then stir and cook for another 3 minutes.
Cook the mushroom ragù
Add the remaining 10 ml of oil and the onion to the mushrooms. Cook for 4 minutes, until the onion softens. Stir in the garlic, tomato paste, thyme, smoked paprika, and black pepper; stir for 30 seconds. Add the chopped tomatoes, 80 ml of water, and 1 g of salt. Reduce the heat and simmer uncovered for 12 minutes, stirring occasionally. Stir in the red wine vinegar at the end.
Cook the polenta
While the ragù simmers, bring 600 ml of water and 1.5 g of salt to a boil in a saucepan. Slowly pour in the polenta, whisking constantly. Reduce the heat and cook for 5 to 7 minutes, stirring frequently, until thickened and tender. Remove from the heat and stir in the nutritional yeast.
Serve
Divide the polenta between two warm bowls and top with the mushroom ragù. Sprinkle with the chopped parsley and serve immediately, while the polenta is creamy and the ragù is hot.
