LION’S MANE MUSHROOM CRUMBLE RAGU WITH POLENTA

35 mins, easy, Serves 2
Creamy polenta pairs perfectly with a savoury mushroom crumble
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Heating up our Lion's Mane Crumble is the easiest way to add nutrition and flavour to any meal

Ingredients

  • ¾ box BMF Mushroom Crumble
  • 1 tbsp Oil
  • 2 cloves Garlic, diced
  • 1 Shallot, diced
  • 1 can San Marzano Tomatoes
  • 2 tsp dried Oregano
  • 2 cups cooked Polenta
  • 1 tbsp Parmesan

Recipe Preparation

  1. Heat oil in a pan and saute shallot and garlic 2-3 minutes then add tomatoes and oregano.
  2. Saute 5-6 minutes, and start to break up tomatoes with spoon or spatula. Leave some chucks as desired but should form more of a sauce.
  3. Add mushroom crumble to sauce and simmer while you cook your polenta (5-10 minutes).
  4. Portion cooked polenta and top with crumble sauce then parmesan.