Mushroom mix on creamy polenta

4 servings

40 minutes

A mix of mushrooms on a creamy polenta pillow is a harmony of earthy flavors and delicate textures. This recipe originates from European gastronomy, where mushrooms are valued for their rich aroma and versatility. The tender polenta, cooked in milk with cream cheese, serves as the perfect backdrop for a rich mushroom sauce infused with notes of garlic, sage, and thyme. Sherry adds a subtle tang to the sauce, while cream provides a silky texture. The dish has a warming character and is perfect for both cozy family dinners and elegant meals with friends. The combination of the softness of polenta and the rich flavor of mushrooms creates a gastronomic delight that one wants to indulge in from the very first spoonful.

Energy value per serving

• Calories: 617.6
• Proteins: 10.8g
• Fats: 43.9g
• Carbohydrates: 30.7g

Ingredients

• Fresh mushrooms: 200 g
• Dried mushrooms: 30 g
• Butter: 4 tbsp
• Olive oil: 2 tbsp
• Garlic: 5 clove
• Sweet red onion: 1 head
• Dry sherry: 0.5 glass
• Fresh thyme: 2 tbsp
• Fresh sage: 1 stem
• Salt: to taste
• Cream 30%: 0.3 glass
• Ground black pepper: to taste
• Corn flour: 1 glass
• Milk: 1 glass
• Chicken broth: 0.5 glass
• Cream cheese: 100 g

Cooking steps

1. Clean the mushrooms, trim the stems, and slice them into 0.5 cm pieces. Set aside.

   Required ingredients:

   • Fresh mushrooms: 200 g

2. Soak dried mushrooms in warm water for 20-25 minutes until soft. Strain the liquid, reserving 0.5 cup, and pat the mushrooms dry with a paper towel. Chop and set aside.

   Required ingredients:

   • Dried mushrooms: 30 g
   • Dry sherry: 0.5 glass

3. While the mushrooms are soaking, prepare the polenta. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add 1 clove of minced garlic and cook for about 1 minute, then add milk, chicken broth, salt, and pepper and bring to a boil. Add cornmeal while whisking constantly until well combined.

   Required ingredients:

   • Butter: 4 tablespoons
   • Garlic: 5 clove
   • Milk: 1 glass
   • Chicken broth: 0.5 glass
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Corn flour: 1 glass

4. Reduce the heat to a minimum and cook for 8-10 minutes, stirring often until thickened. Add cheese. Stir until smooth. Remove from heat and wrap in a towel to keep warm.

   Required ingredients:

   • Cream cheese: 100 g

5. Prepare the mushrooms. In a large skillet, heat butter and olive oil over medium heat. Add chopped red onion and sauté until soft, about 2 to 3 minutes. Add 4 cloves of minced garlic and continue cooking for another minute.

   Required ingredients:

   • Butter: 4 tablespoons
   • Olive oil: 2 tablespoons
   • Sweet red onion: 1 head
   • Garlic: 5 clove

6. Add the chopped mushrooms, mix well to combine all the flavors. Season to taste with salt and pepper. Cook the mushrooms, stirring frequently, for 5-6 minutes.

   Required ingredients:

   • Fresh mushrooms: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Then add the reserved liquid from the soaked mushrooms and sherry, increase the heat and cook, stirring frequently, for 3-4 minutes. Pour in the cream.

   Required ingredients:

   • Dry sherry: 0.5 glass
   • Cream 30%: 0.3 glass

8. Adjust the seasonings if necessary. Add crushed thyme or sage.

   Required ingredients:

   • Fresh thyme: 2 tablespoons
   • Fresh sage: 1 stem

9. For serving, place the polenta and top it with mushroom sauce. Garnish with greens.