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.
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.
Filling and healthy.
jaime · 11/30/23
this is delicious. the creamy polenta is tastey and pleasant texture. the mushroom ragu has a nice assortment of mushrooms. overall comforting
Sarah · 11/29/23
This was a sleeper for me. Really bold taste and richness tot he sauce. Filled me up
Jamell · 11/07/23
The mushroom ragu is delicious. This is the first time I've tried polenta. It's pretty good with the cheese. I would get this again.
April · 11/05/23
The mushroom dishes around here are amazing and this is no exception. Everything is on point.
Mariusz · 11/04/23
Best meal I've had yet! Great textures and flavor.
Meredith · 11/03/23
tastes decadent but isn’t - brilliant
Hannah · 10/27/23
Great vegetarian dish and I’m not a vegetarian. Polenta and ragu are a good match. Yum!
Dawn · 10/26/23
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
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by Irvin, prepared in small batches and available to order directly to your door.