Mushroom ragout with soft polenta from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • csmith1 on December 22, 2025

    Delicious - a firm favourite in our household, along with his rosemary polenta with tomato sauce from the same book!

  • Kirstin_the_Kiwi on July 21, 2018

    Added an extra 100ml of milk which makes a softer polenta. I also added more rosemary when I first heated it and more butter and cheese right at the end.

  • Kirstin_the_Kiwi on April 02, 2014

    This dish was gorgeous - I wasn't quick enough stirring the polenta and I got a few lumps.

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