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Mushroom Ragu with Creamy Polenta
This delicious twist on a classic Italian sauce is made with different kinds of mushrooms. Mushrooms are low in calories and are rich in nutrients, not to mention full of rich umami flavor. This is truly a healthy meal that will satisfy vegetarians and omnivores alike.
Nutritional facts
Protein
22g
Carbs
79g
Calories
560
Fat
18g
Ingredients
Balsamic Vinegar, Basil, Caramel E 150 D, Carrots, Celery, Concentrated Grape Must, Cremini Mushrooms, Dried Oregano, Extra Virgin Olive Oil, Garlic, Ground Black Pepper, Heavy Cream, Kosher Salt, Oregano, Oyster Mushroom, Parmesan Cheese, Polenta, Portobello Mushrooms, Pre Cooked Instant Corn Flour, Red Onions, San Marzano Tomatoes, Shiitake Mushrooms, Sulfites E 224, Tomato Juice, Tomato Paste, Truffle Oil, Unpasteurised Milk, Wine Vinegar
Reviews
4.2
Based on 2493 reviews
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Flora Tschida · 01/23/24
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About Irvin Paredez
Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.
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