Description
This Creamy Polenta with Mushrooms recipe offers a comforting and easy dinner option that combines smooth, cheesy polenta with savory sautéed shiitake mushrooms. Perfectly suited for a vegan and gluten-free diet when using plant-based butter and cheese, this dish is both sophisticated and simple to prepare. The mushrooms are cooked to a crispy finish with white wine and fresh parsley, creating a delightful mix of textures and flavors.
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 mixed 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
- Prepare Polenta: Bring water and salt to a boil in a large pot. While whisking continuously, slowly pour in the polenta to avoid clumping. Whisk vigorously for about one minute to ensure smoothness.
- Simmer Polenta: Reduce heat to low and let the polenta simmer gently for at least 30 minutes. Stir every few minutes, scraping down the sides to prevent sticking and ensure an even texture.
- Finish Polenta: Once the polenta is tender and creamy, stir in the butter and parmesan cheese. Taste and add more salt if needed, adjusting seasoning carefully.
- Sauté Mushrooms: While the polenta cooks, heat a skillet over medium-high heat. Add the sliced mushrooms and cook them dry for a few minutes to release their moisture—if using shiitake mushrooms, you can skip this step and add butter immediately.
- Add Butter and Wine: Add butter and half of the white wine to the mushrooms. Let the mixture simmer so the mushrooms start to crisp up. Season with salt as the mushrooms cook.
- Deglaze Pan: Pour in the remaining wine to deglaze the pan, scraping up any browned bits. Continue cooking until the liquid evaporates and the mushrooms are crispy and well flavored.
- Finish Mushrooms: Remove the skillet from heat and stir in freshly chopped parsley. Adjust salt and pepper to your taste.
- Serve: Spoon the creamy polenta into bowls and top with the sautéed mushrooms. Garnish with extra herbs, parmesan, and freshly ground pepper if desired. Serve hot for a hearty meal.
Notes
- This dish is naturally gluten-free and can easily be made vegan by choosing plant-based butter and parmesan alternatives.
- Use a whisk when adding polenta to prevent lumps.
- Adjust the salt levels after adding cheese as parmesan is naturally salty.
- For extra richness, use full-fat vegan butter or regular butter according to preference.
- The mushrooms can be swapped with any wild mushroom mix for varied textures and flavors.
- White wine adds a subtle acidity that balances the richness of the dish; non-alcoholic white wine or broth can be used as alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 297
- Sugar: 2.7 g
- Sodium: 2654 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
