Description
Creamy Polenta with Mushrooms is a comforting and easy-to-make dish that combines smooth, buttery polenta with savory sautéed shiitake mushrooms. This recipe delivers a sophisticated flavor profile and can be tailored to be vegan or vegetarian. Perfect as a hearty dinner, it’s gluten free and packed with wholesome ingredients.
Ingredients
Scale
Polenta
- 4 1/2 cups water
- 2 tsp salt
- 1 1/2 cups polenta
- 1/4 cup vegan or regular butter
- 1/2 cup vegan or regular parmesan
Mushrooms
- 20 oz sliced shiitake mushrooms (or a mix of wild mushrooms)
- 1/4 cup vegan butter
- 1/2 cup dry white wine, divided
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Optional garnishes
- Fresh parsley
- Parmesan
- Salt & pepper
Instructions
- Boil water and salt: In a large pot, bring 4 1/2 cups water and 2 teaspoons salt to a boil over medium-high heat.
- Cook polenta: While whisking constantly, slowly pour in 1 1/2 cups polenta to prevent lumps. Whisk for about one minute until smooth. Reduce heat to low and simmer for at least 30 minutes, stirring every few minutes and scraping down the sides to avoid sticking.
- Finish polenta: When polenta is tender and creamy, stir in 1/4 cup butter and 1/2 cup parmesan cheese. Taste and add more salt if needed. Keep warm on very low heat while preparing mushrooms.
- Prepare mushrooms: Meanwhile, heat a skillet over medium-high heat. Add 20 oz sliced shiitake mushrooms. If using mushrooms other than shiitake with higher moisture, cook dry for a few minutes to release moisture. For shiitake, you can skip this step and add butter directly.
- Sauté mushrooms: Add 1/4 cup vegan butter to the skillet with mushrooms. Pour in half of the white wine (1/4 cup) and let it simmer. Season with salt and continue cooking until mushrooms start to get crispy.
- Deglaze skillet: Add the remaining 1/4 cup white wine to deglaze the pan, scraping up any browned bits. Continue to cook until the wine has evaporated off.
- Finish mushrooms: Remove from heat and stir in 2 tablespoons chopped fresh parsley. Season with more salt and freshly ground pepper to taste.
- Serve: Spoon the creamy polenta into bowls, top with sautéed mushrooms, additional parsley, parmesan cheese, and freshly ground pepper. Serve immediately and enjoy hot.
Notes
- This recipe is naturally gluten free and can be made vegan by using plant-based butter and parmesan alternatives.
- The key to creamy polenta is low and slow cooking with frequent stirring to avoid clumping.
- Shiitake mushrooms provide an earthy flavor, but feel free to experiment with wild mushroom mixes.
- Use good quality dry white wine to enhance mushroom flavor and deglaze the pan.
- Optional garnishes like fresh herbs or extra cheese elevate the dish’s flavor and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 2.7 g
- Sodium: 2653.8 mg
- Fat: 10.6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 42.6 g
- Fiber: 5.8 g
- Protein: 9.9 g
- Cholesterol: 7.2 mg
