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Mushroom Ragu & Crispy Polenta Cakes
Chef John DeLucie, brings you this option of a Climate Friendly meal, that combines low carbon impact, whole foods, and high sustainability ingredients. Cozy up to a warm bowl of this comforting vegetarian dish that puts mushrooms in the spotlight. Crispy polenta cakes are made with porcini mushroom broth for umami and Grana Padano cheese for salty richness. The polenta is paired with mixed mushrooms like cremini and shiitake that are sautéed and cooked down until they resemble an Italian ragu. A dollop of porcini mushroom-infused cream on top is the finishing touch on this rich, deeply savory meal.
Nutritional facts
Protein
19g
Carbs
54g
Calories
820kcal
Fat
27g
Ingredients
Onion, Garlic, Vegan Heavy Cream, American Grana Cheese, Chives, Canola and Olive Oil Blend, Bay Leaf, Butter, Red Onion, Shiitake Mushrooms, Black Pepper, Garlic, Kosher Salt, Porcini Mushroom, Polenta, Crimini Mushroom, Thyme, Thyme, Whole Milk
Contains milk.
Reviews
4.1
Based on 177 reviews
Lara · 06/21/25
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About John DeLucie
For much of the past two decades, Chef John DeLucie has been one of New York City's most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn. Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe's great cuisine centers (France and Italy) where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, DeLucie landed several jobs including Chef de Cuisine at the venerable seafood restaurant Oceana. Today, DeLucie's style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, opened in Hudson, New York, in 2022.
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