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Creamy Wild Mushroom Polenta
2025-11-30Indulge in the earthy flavors of assorted wild mushrooms paired with creamy, buttery polenta. This dish combines rustic charm with gourmet elegance, perfect for a comforting yet sophisticated dinner.
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Method
1.
In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Simmer, stirring frequently, until thickened and the polenta is tender, about 20 minutes.
2.
While the polenta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and fragrant, about 8 minutes. Season with salt and pepper to taste.
3.
Finish the polenta by stirring in heavy cream, butter, and grated Parmesan until smooth and creamy. Adjust seasoning with salt and pepper.
4.
Serve the creamy polenta topped with the sautéed mushrooms and garnished with fresh parsley and additional Parmesan if desired.
Ingredients
1 cup polenta
4 cups vegetable broth
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 pound assorted wild mushrooms (such as shiitake, chanterelle, and oyster), cleaned and sliced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Chef's Note
This recipe was generated. Tweaks may be required!
