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Quick enough for a weeknight meal. Delicious enough to serve to company!
You won’t believe the flavor that the combination of soy sauce and butter bring to sautéed mushrooms in this vegetarian recipe for Luscious Mushrooms with Creamy Polenta! I made this dish for my husband and myself one night, and it was love at first bite! It was so good, in fact, that we immediately decided we had to invite friends over to share it with them. It’s a perfect dish to warm you up on a chilly evening. Talk about comfort food!!!
Mushrooms are often used as a kind of “meat substitute” in vegetarian recipes, for the simple reason that they contain that fifth taste that’s been identified, and labeled “umami”. Umami is a Japanese word that means, literally, “delicious”, and is best understood in English as a “pleasant savory taste”. It’s that flavor you taste in broths and meats. Scientists have identified that it comes from the amino acid glutamate.
Mushrooms are one vegetable that contain that umami flavor. The mushroom that contains the highest amount of umami is the dried shiitake mushroom, and you’ll notice that that is one of the ingredients in this recipe. Soy sauce is a condiment that contains umami, and the addition of soy, even though it’s only one tablespoon, is just enough to make the flavor of these mushrooms divine.
I’m telling you, it’s alchemy! Flavor gold!
I found this recipe in the NY Times cooking section, but it’s such a humble little recipe, it might easily be passed over. I’m sharing it with you, in hopes that you’ll try it and love it as much as we do. If you’re wanting to try to eat meatless a few more nights a week, don’t pass this recipe up! I served it with my own creamy, cheesy polenta recipe, that you can make on either the stove top, or in a pressure cooker/instant pot. I LOVE my Instant Pot recipe for polenta! It’s so EASY, and hands-off. Not a chance of a volcanic lava-induced burn, from the polenta sputtering as it simmers.
How the Luscious Mushrooms Are Made:
Here’s how the Luscious Mushrooms are made.
The sauté begins.
We add the butter, soy sauce, and cream.
Spoon on top of a bowl of creamy, cheesy polenta, sprinkle with some fresh thyme, and NOW we’re talkin’!!!
Yield: 4 servings
Luscious Mushrooms with Creamy Polenta Recipe
Luscious Mushrooms with Creamy Polenta is a delicious sautéed mushroom recipe, perfect as a vegetarian weeknight meal. The combination of soy, cream, and butter is magical!
Prep Time1 hour
Total Time1 hour
Ingredients
- 1/2 oz. dried shiitake mushrooms
- 5 T. butter
- 1 clove garlic, peeled and minced
- 8 oz. fresh mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon soy sauce
- 1 tablespoon heavy cream
- freshly ground black pepper
Instructions
- Break the dried mushrooms up into small, bite sized pieces. Put the dried mushrooms in a small glass measuring cup, and cover them with about 1/2 c. of boiling water. Allow them to steep for 20 minutes. Remove the mushrooms from the mushroom broth they've made, and pat them dry. RESERVE THE MUSHROOM BROTH! (You're going to use it!)
- Melt 2 tablespoons of the butter in a sauté pan over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. (Don't let it brown).
- Add the fresh AND reconstituted mushrooms and thyme to the pan. Sauté 3 to 4 minutes, turning until browned. Add about 1/4 c. of the mushroom broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the broth to reduce by half, the turn the meat to medium-low. Add the remaining 3 tablespoons of butter, and then the soy sauce, and cream. Allow the mixture to cook until it thickens a little. Taste for seasoning, and add black pepper, if desired.
- Spoon mushrooms over creamy, cheesy polenta, and sprinkle with some fresh thyme. Serve immediately.
Notes
The recipe for my Creamy Polenta, made in an Instant pot/pressure cooker, is here.
The recipe for making it on the stove top, is here.
I've put this recipe's cooking time at 1 hour, because I've included the time it takes to make the polenta. But the mushrooms are sautéed in a snap.
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Luscious Mushrooms with Creamy Polenta. Perfect for pinning on Pinterest.
FAQs
Soft and creamy
“Polenta is the perfect accompaniment to a flavourful, hearty ragu, grilled meats or sausages,” says the Florence-based food writer Emiko Davies. “I also love it with a stew of vongole [or pipis], with tomatoes and chilli.”
What is traditionally served with polenta? ›
Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.
What is polenta made of? ›
Polenta is cornmeal made from ground flint corn. Typically, it's coarsely ground yellow corn, but sometimes it's finely ground yellow or white corn.
How to serve polenta for dinner? ›
Spoon steamed or cooked veggies over hot polenta. Add cheese, herbs or other favorite seasonings. Top polenta with your favorite pasta sauce. Add sautéed greens and protein of choice including meats, cheese, lentils and legumes.
How do you make polenta taste better? ›
Cooking it in milk will produce a rich and creamy polenta that's delicious and indulgent, but also heavy; stock (vegetable or chicken) will infuse the polenta with more flavor, but that flavor can also cover up the taste of the cornmeal.
How do Italians eat polenta? ›
Polenta is NOT eaten in ALL of Italy. In fact, when I was a child, some parts, such as Napoli, did not even know what it was. Actually it is a traditional food of “the North”, which is considered “from Rome UP”. Polenta can be eaten hot, usually with a tomato sauce, or cold.
Is polenta good for you? ›
Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.
Is polenta Italian or Mexican? ›
Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish. In those days, it often was made with more than just corn, but also beans and legumes.
What is polenta called in America? ›
Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn.
Are grits the same as polenta? ›
Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).
Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits.
What meat goes best with polenta? ›
You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood. Here, we're sharing our favorite ways to serve polenta for dinner as well as a few creative variations on this satisfying staple.
How do you keep polenta creamy? ›
The top of the polenta might seem a bit hardened when you uncover it, but never fear. Adding the fat (in this case, Parmigiano-Reggiano cheese and unsalted butter) and a little vigorous whisking will produce the creamy results you expect.
What kind of restaurant is most likely to serve polenta? ›
I'm sure you've eaten polenta before; you just might not remember it. It's that menu item at Italian restaurants that's always tucked away inconspicuously, around the risotto.
Is creamy polenta the same as grits? ›
Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.
Can you eat polenta on its own? ›
But, with just a few ingredients and simple techniques, you'll make the richest, most luxuriously creamy polenta just like an Italian. A highly versatile dish, polenta can be served on its own.
Is polenta better for you than mashed potatoes? ›
Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?
Is polenta easy on the stomach? ›
Polenta is high in fiber and low in calories. Due to its neutral taste, it can be combined with various foods and served as breakfast, lunch, or dinner. It is filling and easily digestible.
