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I have a hard time choosing a favorite meal. I have too many favorites and it depends on my mood. Creamy Polenta with Roasted Mushrooms is probably in my top 10 favorite meals. I am always in the mood for rich and creamy polenta. I could eat an entire pan if no one was watching me. I love the stuff!
mushroom polenta recipe
First of all, what is polenta? Polenta is made from coarsely ground cornmeal and is very popular in Italy. Polenta is similar to grits, but I think polenta is even better than the popular Southern dish. It can be served creamy, fried, baked, chilled and cut into squares. I really love creamy polenta, it is a special treat.
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!Read More
We were at a restaurant last weekend and they served us some Aahmazing polenta cakes with mushroom in some kind of sauce. I was looking if I can find a similar recipe and look who showed up! ?This looks like a promising recipe.
This was wonderful! I admit, I cheated a little by using instant polenta, and dairy free options (almond milk and rice cheese) but it still turned out great! I also used worcestershire sauce instead of balsamic vinegar (I totally thought I had balsamic in my kitchen, but alas, and it was snowing, so I decided to make do). Definitely will be a repeat offender in my house! Thanks for posting it!
I want to mention that there is an easier way to make polenta. Measure the cornmeal into the saucepan, add the liquid, stir to combine. Bring to a boil over medium-high heat, stirring constantly (important) until it thickens. Getting the cornmeal wet before it gets hot avoids one cause of lumps.
Finally, sauté the mushrooms. Heat a glug of olive oil in a cast-iron skillet over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until they soften and become brown around the edges. To highlight their umami flavor, season them with a splash of rice vinegar and tamari or soy sauce. Tip: Use a mix of mushroom varieties to make this dish extra-flavorful and fun to eat!
Oh looking at the rest of the recipes and noticed this one. I also tried this and it is the only polenta dish my husband likes. Again Delicious, made exactly as she said used the cheese. Just right for 2 people.
Creamy polenta with mushrooms: a comforting, easy (yet sophisticated!) vegan and gluten free dinner favorite. Pan-roasted white wine and herbed mushrooms are the perfect vegetarian topping for a bed of creamy polenta. Plus, it only takes just over 30 minutes to make!
Polenta is so underrated. It's easy to make (easier than rice, in my opinion!) and so versatile. You can use it as a base for vegan bolognese, serve alongside grilled tofu kebabs, or even make it into polenta fries. (Guys, polenta fries are (so sorry to use this term) LIT. Especially with this homemade tomato sauce.)
The single most important thing is to make sure you're cooking the polenta long enough. When the polenta first starts cooking, it soaks up liquid relatively quickly (within a few minutes), unlike other grains that take a bit longer.
Once the water is boiling, start whisking while slowly pouring in the polenta. Continue whisking for a minute or two to break up any clumps, then reduce the heat to low. Cover and let simmer for at least 30 minutes, stirring every few minutes and scraping down the sides.
After 30 minutes, taste the polenta to test doneness. It should be tender and creamy. Once it's finished cooking, stir in vegan or regular butter, vegan or regular parmesan cheese, more salt and pepper to taste. That's it!
You could also sub olive oil for butter. While parmesan is my favorite cheese to pair with polenta, you could also opt for goat cheese, cheddar or another cheese. Optionally, you can also stir in up to a quarter cup of heavy cream (or vegan sub) for extra creamy, rich polenta.
However, if you have access to a wider variety of wild mushrooms, this is the perfect use for them! Pan seared wild mushrooms are the BEST. One of my favorite side dishes, especially when they're deglazed in some white wine, butter and herbs.
A few of our favorite wild mushrooms include chanterelles, shiitakes, oysters, enoki, trumpet mushrooms and maitakes (aka hen-of-the-wood mushrooms). Any mix of the above would taste great, or just stick to one or two.
Instead of fully rinsing your mushrooms (which adds a ton of moisture to the mushrooms, making them soggy and difficult to sear), use a damp paper towel to brush off any dirt. It takes a bit longer, but it's worth it for the perfect sear!
Start by adding your mushrooms to a hot pan without any oil or salt. Let them cook down for 5-10 minutes until they start to release moisture. You can either pour the liquid out of the pan, or crank up the heat and let it evaporate.
Wait to add in fresh herbs and any other seasonings (more salt and pepper) until mushrooms are finished cooking. This helps preserve the freshness of the herbs, which perfectly complement the earthiness of the mushrooms.
Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.
4 tbsp olive oil 350g mixed mushrooms, very large ones halved2 garlic cloves, crushed1 tablespoon chopped tarragon1 tablespoon chopped thyme 1 tablespoon truffle oil500ml vegetable stock80g polenta (instant or traditional)80g Parmesan, grated30g butter1 teaspoon finely chopped rosemary1 tablespoon chopped chervil100g Taleggio (rind removed), cut into 1cm slicessalt and black pepper
Non-Dairy Substitute: If you are avoiding dairy, you can simply leave out both the cream and the cheese. Lukas suggests drizzling the assembled polenta bake with a bit more olive oil before transferring to the oven.
Ali, this is delicious! I made it tonight, adding a big red pepper, cut into large pieces, to the mushrooms I roasted, and adding fresh chopped sage along with the thyme. I stirred some creme fraiche into the polenta before I topped it with the roasted mushrooms and peppers.
1 cup polenta by Valsugana1 jar mushrooms and grilled vegetables by Ponti ounce dried porcini mushrooms2 pounds yellowfoot mushrooms, trimmed into -inch-wide slices6 medium shallots1 cup minced yellow onion3 cups vegetable brothLeaves of 3 sprigs fresh thyme, mincedLeaves of 1 sprig fresh rosemary, minced1 sprig fresh sage with 4 big leaves, minced1/3 cup tomato paste1 cup dry Marsala wine cup extra virgin olive oil, plus more for brushing4 tablespoons unsalted butterSalt & freshly-ground black pepper, to tasteMinced parsley, for finishing
In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon or spatula. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta.
Soak the porcini in warm water until soft, about 20 minutes. Squeeze the soaked porcini, and slice them into -inch-wide pieces. Strain the soaking water through a cheesecloth or coffee filter into a bowl. Keep this mushroom water warm.
Add the dried and fresh mushrooms to the skillet with the onions, and toss to combine. Sprinkle with a small amount of additional salt; add the thyme, rosemary, and sage; toss briefly, raising the heat a bit; and cover the skillet. Cook, covered, until the mushrooms give up their liquid, about 3 minutes (tip: shake the skillet now and then to move the mushrooms). Uncover the skillet, and continue to cook over medium-high heat, stirring frequently, as the mushrooms shrink and the liquid evaporates, about 5 more minutes. When the liquid has evaporated and the mushrooms begin to brown, clear a spot in the pan, drop in the tomato paste, and cook, stirring, for 1 minute. When the vegetable mixture is sizzling and browning again, add the wine to the skillet. Stir constantly as the wine thickens and evaporates. 2ff7e9595c
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