Name: Creamy Mushroom Polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 1 cup coarse polenta; 4 cups vegetable or chicken broth; 1/2 cup heavy cream; 1 tablespoon butter; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups mixed mushrooms (shiitake, cremini, button); Salt and pepper to taste; Fresh parsley for garnish

Creamy Mushroom Polenta is a rich and comforting dish featuring smooth polenta topped with a savory, earthy mushroom sauce. This dish combines the best of both worlds with the soft texture of creamy cornmeal and the umami of sautéed mushrooms, making it a perfect vegetarian meal for any occasion.

Recipe Tips and Tricks:

Stir constantly: When making the polenta, it’s essential to stir constantly to avoid lumps and achieve a smooth, creamy consistency.
Use a heavy pan: A heavy-bottomed pan ensures even cooking and prevents the polenta from sticking or burning.
Opt for a variety of mushrooms: Mixing mushrooms (like cremini, shiitake, and button) adds depth to the sauce.
Add cheese for extra flavor: If you enjoy a cheesy kick, stir in some Parmesan or Gruyère into the polenta at the end.

Why You’ll Love This Recipe:

This Creamy Mushroom Polenta is a perfect combination of indulgence and flavor. The creamy, buttery texture of the polenta melts in your mouth, while the mushrooms add a deep, savory richness. The best part? It’s a vegetarian-friendly dish that feels hearty and satisfying, without needing any meat. Whether as a side dish or a main course, it’s a comforting, versatile meal that everyone will enjoy. The balance of earthy mushrooms with the smooth polenta creates a dish that feels luxurious without being overly complicated to prepare. Plus, it’s customizable to suit your preferences!

Yield: 4 servings

Creamy Mushroom Polenta

A rich, creamy polenta topped with savory mushrooms, perfect for a cozy, satisfying vegetarian meal or side dish.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 cup coarse polenta
4 cups vegetable or chicken broth
1/2 cup heavy cream
1 tablespoon butter
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups mixed mushrooms (shiitake, cremini, button)
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the Polenta:In a large pot, bring the broth to a boil. Slowly whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until the polenta is tender and creamy. If it becomes too thick, add a bit more broth or water to achieve the desired consistency.
Sauté the Mushrooms:While the polenta cooks, heat olive oil in a skillet over medium-high heat. Add the chopped onion and garlic, sautéing until soft and fragrant. Add the mushrooms and cook until browned and tender, about 7-10 minutes. Season with salt and pepper.
Combine and Cream:Once the polenta is cooked, stir in the butter and heavy cream until fully incorporated. Add the sautéed mushrooms and mix well. Taste and adjust seasoning with more salt or pepper as needed.
Serve:Serve the creamy mushroom polenta hot, garnished with freshly chopped parsley for an added touch of color and flavor.

Notes

For an extra touch of richness, try finishing the dish with a sprinkle of grated Parmesan or a dollop of mascarpone cheese. You can also make it spicier by adding a pinch of red pepper flakes to the mushroom sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 389Total Fat 24gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 11gCholesterol 49mgSodium 587mgCarbohydrates 36gFiber 10gSugar 9gProtein 10g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Polenta: Use coarse cornmeal for the perfect texture. Instant polenta is a time-saver, but traditional polenta gives a more authentic result.
Mushrooms: Fresh mushrooms are key to achieving that rich, umami flavor. Choose your favorite variety or a mix for more complex flavor.
Vegetable Broth: If you want to boost the mushroom flavor, use mushroom broth instead of vegetable broth.
Cream: For a truly indulgent dish, use full-fat cream, but you can substitute with half-and-half or even milk for a lighter version.
Butter: A little butter adds richness to the polenta and the mushroom sauce. Feel free to use olive oil for a lighter alternative.

Variations and Substitutions:

Add Protein: If you want to make it heartier, consider adding cooked chicken, sausage, or even crispy tofu on top.
Use Different Herbs: While thyme is a classic herb for mushrooms, feel free to experiment with rosemary or sage for a different twist.
Non-dairy Options: For a dairy-free version, replace the butter and cream with olive oil and coconut milk.
Vegan Version: Swap the cream with cashew cream or coconut cream, and use a dairy-free cheese alternative if desired.
Add Greens: Adding spinach, kale, or arugula to the mushroom sauce can increase the nutritional value and add a pop of color.

Storage Options:

Refrigeration: Store any leftover polenta and mushroom sauce in an airtight container in the fridge for up to 3 days.
Freezing: Polenta freezes well; just allow it to cool completely before placing it in an airtight container. It can be stored in the freezer for up to 2 months. Reheat by adding a little more broth or water to restore its creamy consistency.
Mushroom Sauce: The mushroom sauce can be frozen separately and reheated. If the sauce thickens too much after freezing, add a splash of broth or cream to bring it back to its original texture.