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.
1
Clean the mushrooms, trim the stems, and slice them into 0.5 cm pieces. Set aside.
- 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.
- Dried mushrooms: 30 g
- Dry sherry (fino/manzanilla): 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.
- Butter: 4 tablespoons
- Garlic: 5 clove
- Milk: 1 glass
- Chicken broth: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
- Cornmeal: 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.
- 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.
- 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.
- 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.
- Dry sherry (fino/manzanilla): 0.5 glass
- Cream 30% fat: 0.3 glass
8
Adjust the seasonings if necessary. Add crushed thyme or sage.
- Fresh thyme: 2 tablespoons
- Fresh sage: 1 stem
9
For serving, place the polenta and top it with mushroom sauce. Garnish with greens.