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Mushroom Polenta
Mushroom Polenta
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Sauté mushrooms with herbs and vinegar, serve over cheesy polenta for a flavorful vegetarian dinner.
Ingredients:
  • 1/4 cup water
  • 1 1/2 pounds mushrooms (mixed cremini and white button)
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 5 cloves garlic, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons fresh oregano leaves, minced
  • 1 teaspoon fresh thyme leaves, minced
  • Pinch crushed red pepper flakes, plus more to taste
  • 4 1/2 cups vegetable broth, divided
  • 1 tablespoon tomato paste
  • 2 teaspoons red wine vinegar
  • 2 tablespoons unsalted butter, divided
  • 1 cup instant polenta
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh Italian parsley leaves and tender stems, divided
Instructions:
  • Clean the mushroom caps by wiping them gently with a dry paper towel. Trim the stems, then quarter large mushrooms or halve small ones to ensure they are uniform in size.
  • Sauté the mushrooms: Heat a large skillet over high heat for about 1 minute. Add 1/4 cup water and the mushrooms. Cook until the water evaporates, about 12 minutes. Wait for the mushrooms to become smooth and shiny as they release more water. Cook until the skillet is dry. Add 1 tablespoon of oil and stir. Let the mushrooms brown for a minute without stirring. If they brown too quickly, reduce the heat. Cook the mushrooms until browned and crisp-tender, about 4 to 5 minutes. Season with 1/4 teaspoon salt and black pepper. Transfer to a medium bowl.
  • Prepare the sauce: Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook until the onions are tender, about 10 minutes. Add a drizzle of oil if needed. Lower the heat if garlic browns too quickly. Mix in the tomato paste, cooking for about 30 seconds to reduce the raw flavor. Stir in 1/2 cup vegetable stock. Return mushrooms to the skillet. Turn off the heat and add vinegar and 1 tablespoon butter. Adjust seasoning to taste. Set aside for later.
  • Prepare the polenta: In a saucepan, bring 4 cups of vegetable stock and 1 teaspoon salt to a boil. Gradually whisk in the polenta. Reduce the heat to a simmer. Switch to a wooden spoon and cook, stirring until the polenta thickens and becomes bubbly, about 3 minutes. It should pull away from the sides of the saucepan and have a creamy consistency. Taste to ensure it's smooth, not gritty.
  • Enhance the polenta with Parmesan, 2 tablespoons of parsley, and the remaining 1 tablespoon of butter. Remove from heat.
  • To Serve: Portion the creamy polenta into elegant shallow serving bowls. Generously ladle the savory mushrooms over the polenta. Finish with a sprinkle of the leftover 2 tablespoons of fresh parsley and a dusting of extra Parmesan cheese for an irresistibly delicious presentation.

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