Sautéed Mushrooms and Polenta
This Sautéed Mushrooms and Polenta dish is a comforting, savory meal that combines creamy, golden polenta with earthy, garlicky mushrooms. Perfect for a cozy dinner, it’s easy to prepare, versatile, and bursting with rich flavors, making it a delightful addition to any home cook’s repertoire in just 45 minutes.
Why You’ll Love This Recipe
This recipe is a true gem for mushroom lovers and comfort food enthusiasts alike. The polenta’s smooth, creamy texture provides a perfect canvas for the robust, umami-packed sautéed mushrooms, enhanced with garlic, thyme, and a splash of white wine. It’s a dish that feels indulgent yet is simple enough for a weeknight meal. The combination of rustic ingredients and sophisticated flavors makes it ideal for both casual dinners and impressing guests. Plus, it’s highly customizable—whether you’re adding a protein, swapping herbs, or making it vegan, this dish adapts to your preferences. With minimal prep and a quick cooking time, it delivers maximum flavor with little effort, ensuring you’ll return to this recipe time and again.
Recipe Tips and Tricks
- Use fresh mushrooms: Fresh mushrooms like cremini or shiitake yield the best texture and flavor; avoid pre-sliced for optimal freshness.
- Deglaze the pan: Use white wine or broth to scrape up the flavorful browned bits for a richer mushroom sauce.
- Polenta consistency: Stir polenta frequently to prevent lumps, and adjust liquid for your desired creaminess.
- Toast the polenta: Lightly toast dry polenta in the pan before adding liquid for a nuttier flavor.
- Don’t rush the mushrooms: Cook mushrooms in batches to avoid overcrowding, ensuring they brown rather than steam.
- Season generously: Mushrooms absorb seasoning, so taste and adjust with salt, pepper, or herbs as needed.
- Rest the polenta: Let polenta sit for a few minutes off heat to thicken and meld flavors.
- Use a heavy-bottomed pan: This ensures even cooking for both polenta and mushrooms without burning.
Sautéed Mushrooms and Polenta
Creamy polenta topped with garlicky, sautéed mushrooms—earthy, comforting, and ready in 45 minutes for a cozy meal.
Ingredients
- 1 cup coarse cornmeal (polenta)
- 1 cup whole milk (optional, for creamier polenta)
- 1 pound mixed mushrooms (cremini, shiitake, or button), sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 cup dry white wine (or vegetable broth)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter, divided
- 4 cups water or vegetable broth
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Prepare the polenta base: In a large saucepan, bring 4 cups of water or vegetable broth to a boil over medium-high heat. If using milk, add it here for extra creaminess. Gradually whisk in the cornmeal to prevent lumps, stirring constantly.
- Cook the polenta: Reduce heat to low and simmer the polenta, stirring frequently with a wooden spoon, for 25–30 minutes until thick and creamy. If it thickens too quickly, add a splash of water or broth.
- Finish the polenta: Stir in 1 tablespoon of butter and the Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste. Remove from heat, cover, and let rest for 5 minutes.
- Prep the mushrooms: While the polenta cooks, clean the mushrooms with a damp paper towel and slice them evenly to ensure uniform cooking. Avoid soaking mushrooms, as they absorb water.
- Heat the pan: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter melts and begins to foam.
- Sauté the mushrooms: Add half the mushrooms to the skillet in a single layer, avoiding overcrowding. Cook for 4–5 minutes without stirring to develop a golden crust, then toss and cook for another 2–3 minutes. Remove and repeat with the remaining mushrooms.
- Add aromatics: Return all mushrooms to the skillet. Add minced garlic and thyme, stirring for 1 minute until fragrant. Be careful not to burn the garlic.
- Deglaze the pan: Pour in the white wine (or broth), scraping up any browned bits from the pan. Cook for 2–3 minutes until the liquid reduces slightly, creating a light sauce.
- Season and finish: Add the remaining 1 tablespoon of butter to the mushrooms, stirring until melted. Season with salt and pepper to taste. Remove from heat.
- Serve and garnish: Spoon the creamy polenta into bowls, top with a generous portion of sautéed mushrooms, and sprinkle with fresh parsley for a pop of color and freshness. Serve immediately.mini immediately and enjoy!
Notes
- For a smoother polenta texture, use a whisk initially when adding cornmeal to the liquid.
- If mushrooms release too much water while cooking, increase the heat slightly to evaporate it quickly.
- Leftovers can be transformed into polenta cakes by chilling, slicing, and pan-frying until crispy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 389Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 40mgSodium 589mgCarbohydrates 36gFiber 5gSugar 6gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
The star of this dish is the mushrooms—cremini, shiitake, or a mix provide deep, earthy flavors, while button mushrooms work in a pinch. Polenta, made from coarse cornmeal, gives a creamy yet hearty base; opt for stone-ground for the best texture. Butter and olive oil add richness, with butter enhancing the mushrooms’ savoriness and oil preventing burning. Garlic and fresh thyme bring aromatic depth, but dried thyme can substitute if needed. White wine adds a subtle acidity to balance the dish, though vegetable broth works for a non-alcoholic option. Parmesan cheese, grated fresh, melts into the polenta for a nutty, salty finish, but nutritional yeast can be used for a vegan alternative. Whole milk or cream enriches the polenta, but water keeps it lighter or vegan-friendly. Each ingredient is chosen to elevate the dish’s comforting yet sophisticated profile.
Variations and Substitutions
This recipe is wonderfully adaptable to suit various dietary needs or preferences. For a vegan version, swap butter for more olive oil and use nutritional yeast or a vegan cheese alternative instead of Parmesan; replace milk with water or plant-based milk like almond or oat. If you’re avoiding gluten, polenta is naturally gluten-free, but double-check your cornmeal’s packaging. For a heartier dish, add proteins like grilled chicken, shrimp, or crispy pancetta on top. Experiment with mushroom varieties—oyster or chanterelle add unique flavors. Swap thyme for rosemary or sage for a different herbal note. For a spicy kick, add red pepper flakes to the mushrooms. If white wine isn’t available, try balsamic vinegar or lemon juice for acidity. You can also serve the mushrooms over mashed potatoes or grits instead of polenta for a twist.
Storage Options
Store leftover sautéed mushrooms and polenta separately in airtight containers in the refrigerator for up to 4 days. Reheat polenta on the stovetop with a splash of water or milk to restore creaminess, stirring frequently. Mushrooms can be reheated in a skillet over medium heat to maintain texture. For longer storage, freeze polenta in a sealed container for up to 3 months; thaw overnight in the fridge before reheating. Mushrooms can also be frozen for up to 2 months, but their texture may soften slightly; reheat gently to avoid overcooking. Avoid storing the combined dish for too long, as the polenta may absorb the mushroom sauce and become soggy.
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