This recipe for Creamy Polenta with Wild Mushrooms pairs buttery parmesan polenta with a medley of tender mushrooms simmered with garlic, shallots, and marsala. It’s an easy, elegant dish, perfect for busy weeknights or special occasions.

Jump to:

• ❤️ Why You'll Love This Mushroom Polenta Recipe
• 🛒 Ingredients for Creamy Polenta with Mushrooms
• 🔪 How to Make Wild Mushroom Polenta
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Mushroom Polenta
• 🔄 Substitutions and Additions
• Why Are My Mushrooms Watery Instead of Browned?
• Can I Use Only One Type of Mushroom?
• What’s the Best Way to Reheat Polenta?
• Can I Make the Mushrooms Ahead of Time?
• Do I Have to Use Wine?
• 🍽️ More Recipes With Mushrooms

❤️ Why You'll Love This Mushroom Polenta Recipe

• Rich and creamy parmesan polenta
• Mix of wild mushrooms sautéed until tender
• Garlic, shallots and marsala wine give them incredible flavor
• Perfect for special occasions
• Vegetarian friendly

It just doesn’t get much better than a big bowl of creamy polenta topped with buttery, garlicky mushrooms. The parmesan polenta is smooth and rich, while the wild mushrooms add a deep, earthy flavor. Paired together, they’re the kind of meal that’s the perfect answer for a hearty, busy weeknight dinner.

I love how the marsala gives the mushrooms a soft, almost nutty sweetness, and how the garlic and shallots make the whole kitchen smell amazing. Plus, with a mix of mushrooms you get a variety of textures and flavors, from tender and delicate to hearty and savory. This comfort food at its best.

If you're a fan of mushroom, you should also try my Mushroom Risotto recipe.

🛒 Ingredients for Creamy Polenta with Mushrooms

• Creamy Parmesan Polenta: Velvety, cheesy, and the perfect base for the mushrooms.
• Dried porcini mushrooms: Adds deep, concentrated mushroom flavor.
• Baby bella mushrooms, chopped: Hearty and meaty in texture.
• Shiitake mushrooms, sliced: Tender and earthy.
• Boiling water: To rehydrate the porcini mushrooms.
• Marsala wine: Adds a subtle sweetness and depth.
• Shallots, thinly sliced: Add a mild, sweet onion flavor.
• Garlic cloves, minced: Fragrant and savory.
• Butter: For richness and silkiness.
• Olive oil: Helps brown the mushrooms.
• Fresh parsley, chopped: Bright and fresh.
• Salt and ground black pepper: Enhances the flavor.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Large skillet

🔪 How to Make Wild Mushroom Polenta

Prepare the Creamy Parmesan Polenta according to the instructions and while it's cooking, you can make the mushrooms.

Add the dried porcini mushrooms into a bowl, then pour 1 cup of boiling water over the top.  Allow them to soak until they have reconstituted, which should take about 10 minutes.

Once the mushrooms have softened and are fully reconstituted, remove the mushrooms, squeezing out all of the liquid and set both aside.

Heat a large skillet to medium and add in the olive oil and shallots.

Sauté until they have softened, then add in the garlic and continue sautéing for another 20 seconds.

Remove the shallots and garlic and set them aside.  Add in the butter, shiitake and baby bella mushrooms and sauté for a few minutes or until they have some good color. Stir in the porcini mushrooms and continue sautéing for another minute.

Pour in the marsala wine to deglaze the pan, scraping up the brown bits of flavor.  Allow the wine to reduce by half, then stir in the reserved mushroom liquid, salt, ground black pepper and parsley.

Simmer for 5 minutes or until the liquid has thickened.

Spoon the mushrooms over the polenta and serve and a garnish of more parsley.

💡 Tips

• Use a wide skillet to give the mushrooms room to brown instead of steaming.
• Keep the heat at medium so the mushrooms release their moisture slowly.
• Stir the polenta regularly as it cooks to keep it smooth and lump-free.
• If the polenta becomes too thick, whisk in a splash of warm broth before serving.
• Allow the marsala wine to fully reduce so the flavor is rich and concentrated.

☑️ Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze polenta and mushrooms in separate containers for up to 2 months. Storing them apart keeps the polenta from getting soggy and lets you reheat each one to the perfect texture before serving.

🍴 What to Serve with Mushroom Polenta

• Green salad: Serve the polenta alongside a simple green salad dressed with citrus vinaigrette. The crunch of the crispy lettuce and other veggies pairs so well with the creamy texture in the risotto.

• Crusty bread: Slices of crusty Herb Bread or Garlic Dinner Rolls on the side are always a wonderful addition.

• Vegetables: Grilled or roasted vegetables such as asparagus, zucchini, or cherry tomatoes pair perfectly with the mushrooms. These Oven Roasted Veggies are a delicious option.

• Protein options: Consider serving the polenta alongside grilled chicken, Air Fryer Shrimp, Salmon or Grilled Steak.

🔄 Substitutions and Additions

• Wine: Swap marsala wine for dry sherry or white wine.

• Salt: Add a sprinkle of truffle salt over the mushrooms for a decadent touch.

• Garlic: Stir Roasted Garlic into the polenta for a sweeter, mellow flavor.

• Vegan: Make it vegan by using dairy-free butter and parmesan-style cheese.

• Greens: Add sautéed spinach or kale for extra greens.

Why Are My Mushrooms Watery Instead of Browned?

The pan was too crowded or the heat was too low. Cook in batches if needed.

Can I Use Only One Type of Mushroom?

Of course, but mixing varieties gives more depth of flavor.

What’s the Best Way to Reheat Polenta?

Warm it slowly over low heat, adding a splash of broth or milk to loosen it.

Can I Make the Mushrooms Ahead of Time?

Yes, cook them a few hours ahead and reheat gently before serving.

Do I Have to Use Wine?

No. If you do not want to use wine, you can use equal part broth or stock.

🍽️ More Recipes With Mushrooms

• Pork Marsala
• Filet Mignon with Mushroom Sauce
• Mushroom and Nut Vegetarian Sausage Rolls
• Easy Sautéed Mushrooms
• Spinach Artichoke Stuffed Mushrooms
• Air Fryer Stuffed Mushrooms