Mixed Mushroom Ragu With Polenta - cooking recipe

Ingredients

3 1/2 tbsp butter
2 None Spanish onions, coarsely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
1 lb button mushrooms
1 lb cremini mushrooms, quartered
1 lb portobello mushrooms, thickly sliced
2 tbsp tomato paste
2/3 cup dry red wine
2 cups vegetable stock
2 tsp finely chopped fresh thyme leaves

Preparation

Heat butter in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add flour and cook, stirring, until mixture bubbles. Add mushrooms and cook, stirring, until mushrooms are just tender. Stir in tomato paste and wine. Bring to a boil then reduce heat and simmer until liquid reduces by 1/2. Add stock and return to a boil. Reduce heat and simmer for 30 mins. Stir in thyme.
Serve ragu over cheesy polenta.