Creamy Polenta with Wild Mushrooms
This recipe for Creamy Polenta with Wild Mushrooms pairs buttery parmesan polenta with a medley of tender mushrooms simmered with garlic, shallots, and marsala.
Servings 8
Ingredients
- 1 batch Creamy Parmesan Polenta
- 1 ounce dried porcini mushrooms
- 8 ounces baby bella mushrooms, chopped
- 5 ounces shiitake mushrooms, sliced
- 1 cup boiling water
- ½ cup marsala wine
- 3 tablespoons shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Creamy Polenta with Wild Mushrooms
Amount per Serving
Calories
256
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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