Mushroom Crumble Ragu with Polenta
3/4 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
Heat oil in a pan and saute lions and garlic 2-3 minutes then add tomatoes and oregano. 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.
Add mushroom crumble to sauce and simmer while you cook your polenta (5-10 minutes)
Portion cooked polenta and top with rags then parmesan.