Michael Davis
Mushroom polenta is a hearty, creamy, and savoury vegetarian dish that is easy to make and perfect for a weeknight dinner. It is made by cooking polenta in water or broth until it becomes thick and creamy, and then topped with sautéed or roasted mushrooms. The dish can be made vegan and gluten-free and can be served as a light meal or alongside a protein.
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What You'll Learn
How to cook polenta
Ingredients
Polenta is made from ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but you can also use 6 parts water, or even substitute some of the water for chicken or vegetable broth. You can also add milk, butter, and parmesan or another cheese like goat cheese or cheddar to taste.
Cooking
First, bring your water (or water and broth) to a boil in a large saucepan. While whisking, slowly pour in the polenta. Continue whisking for a minute to prevent any clumps from forming. Reduce heat to low and simmer for at least 30 minutes, stirring once every few minutes and scraping down the sides. If you want to speed up the process, you can pulse the cornmeal in a blender before cooking to make the granules less coarse. This will make the polenta extra creamy and reduce cooking time.
Serving
Polenta is a fantastic base for flavorful toppings. You can serve it simply with a shower of grated parmesan and cracked black pepper, or add roasted chickpeas or toasted pine nuts for crunch. You can also top it with cooked vegetables and a sauce to make it a meal on its own. Mushrooms are a popular choice, but you can also try roasted broccoli, Brussels sprouts, tomatoes, butternut squash, or cauliflower.
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How to cook mushrooms
Mushrooms are a versatile ingredient that can be cooked in a variety of ways. Here is a step-by-step guide on how to cook mushrooms, along with some tips and tricks to enhance their flavour and texture.
Preparation:
Before cooking mushrooms, it is important to clean and prepare them. Use a damp paper towel to gently wipe and remove any dirt from the mushrooms. Avoid submerging them completely in water, as this can affect their texture and make it harder to achieve a crispy result. Remove any hard stems and cut or tear the mushrooms into similarly sized pieces. The size and shape of the cuts can vary depending on the intended use: whole or with the stem removed is best for eating on their own, quartered is ideal for stir-fries, soups, or stews, and sliced mushrooms work well for sauces.
Sautéing Mushrooms:
Sautéing is a popular technique for cooking mushrooms. It involves cooking them quickly over medium-high heat to achieve a golden brown colour and a tender texture. Here are the steps to sauté mushrooms:
- Heat a glug of olive oil or a mixture of olive oil and butter in a cast-iron or heavy-bottomed skillet over medium-high heat. Butter can add a richer flavour to the mushrooms.
- Ensure the pan is hot before adding the mushrooms. Spread the mushrooms in a single layer to avoid overcrowding, as this can cause them to steam instead of sauté and prevent browning.
- Cook the mushrooms without stirring for 3 to 5 minutes, allowing them to pick up some colour. Stir them occasionally to prevent sticking and promote even cooking.
- Continue cooking until the mushrooms are golden brown and crispy around the edges. Adjust the heat as needed to prevent burning.
- Season the mushrooms with salt and pepper towards the end of cooking. Adding salt earlier can draw out moisture and affect browning.
- Optionally, add additional ingredients like garlic, fresh thyme leaves, lemon zest and juice, soy sauce, or vinegar for extra flavour.
- Sautéed mushrooms go well with various dishes, including beef, fish, potatoes, and burgers.
Other Cooking Methods:
Mushrooms can also be cooked in other ways, such as roasting, braising, or pan-frying. They are quite versatile and difficult to overcook, making them a beginner-friendly ingredient. Here are some additional tips for cooking mushrooms:
- Use a variety of mushrooms, such as shiitake, baby bella, cremini, portobello, oyster, or wild mushrooms, to add flavour and texture to your dish.
- If using wine in your recipe, add it after the mushrooms have released their moisture and started to brown. This will enhance the flavour and reduce the risk of steaming.
- Try using truffle or porcini salt instead of regular sea salt to deepen the mushroom flavour.
- If making creamy polenta with mushrooms, cook the polenta first to avoid having to multitask during the sautéing process.
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How to assemble the dish
To assemble a mushroom polenta dish, start with a base of creamy polenta. Polenta is made from ground cornmeal, cooked in water or broth until it becomes thick and creamy. For a quicker version, you can pulse the cornmeal in a blender before cooking to achieve a smooth, creamy texture in 30 minutes. You can also cook the polenta in milk or add heavy cream for extra richness.
Next, layer on the mushrooms. Sauté the mushrooms in olive oil in a skillet over medium-high heat until they soften and brown. You can use a variety of mushrooms to make the dish more fun and flavorful, such as shiitake, baby bella, or wild mushrooms like chanterelles, oysters, and maitakes. Season the mushrooms with salt, pepper, and a splash of rice vinegar, soy sauce, or tamari for added umami flavor.
Finally, add your desired toppings and garnishes. You can top the dish with herbs like thyme, green onions, or microgreens, and cheese like parmesan, goat cheese, or cheddar. For extra crunch, add a handful of roasted chickpeas or crispy shallots. Serve the mushroom polenta hot, with additional sauce or seasoning on the side if desired.
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Variations and substitutions
Mushroom polenta is a versatile dish that lends itself to many variations and substitutions. Here are some ideas to customise your mushroom polenta:
Types of Mushrooms
While you can use any type of mushroom for this dish, different varieties will add unique flavours and textures. Commonly used mushrooms include shiitake, baby bella, cremini, and a mix of wild mushrooms like chanterelles, oysters, enoki, trumpet mushrooms, and maitakes (hen-of-the-wood mushrooms). Using a mix of mushroom varieties will make the dish more interesting and flavourful.
Cooking Techniques
You can experiment with different cooking techniques for the mushrooms. Sautéing or pan-searing mushrooms are popular choices, but you can also try roasting them in the oven for a crispy texture. Cooking the mushrooms dry first helps release their moisture, especially if they are shiitake mushrooms. You can also deglaze the pan with white wine, butter, and herbs for added flavour.
Polenta Base
The polenta base can be customised in various ways. For a richer flavour, cook the polenta in milk or mushroom broth instead of water. To make it extra creamy, stir in some heavy cream or vegan substitute. If you have the time, you can try the traditional method of soaking the polenta overnight before cooking it, which helps prevent clumping and reduces cooking time. Pulsing the cornmeal in a blender before cooking is another trick to streamline the process and achieve a smooth, creamy texture.
Toppings and Add-Ins
Mushroom polenta can be enhanced with various toppings and add-ins. Cheese is a popular choice, with parmesan, goat cheese, cheddar, and parmigiano-reggiano being common options. You can also add butter, milk, and herbs for extra flavour and creaminess. If you want a crispy element, try adding roasted chickpeas or crispy shallots on top. For a zesty kick, a drizzle of chimichurri sauce can brighten up the dish.
Vegetable Substitutions
If you're not a fan of mushrooms or want to mix things up, you can substitute them with other roasted vegetables. Butternut squash, cauliflower, broccoli, or Brussels sprouts could be delicious alternatives.
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Serving suggestions
Mushroom polenta is a comforting, easy, and sophisticated vegan and gluten-free dish. It is also described as "cozy" and "hearty", making it perfect for chilly evenings. The dish is ready in under an hour, so it's a great weeknight dinner option.
- Top with a zingy chimichurri sauce for a rich and satisfying, yet bright and fresh flavour.
- For a simple, restaurant-quality meal, serve with pan-fried mushrooms in a tomato sauce, like a quick mushroom ragu.
- For extra creaminess, stir in up to a quarter cup of heavy cream or a vegan substitute.
- For a cheesy polenta, stir in parmesan, goat cheese, cheddar, or a vegan cheese substitute.
- For a buttery flavour, add regular or vegan butter, or substitute with olive oil.
- For a complete meal, serve with Italian-inspired side dishes.
- For a simple, tasty breakfast option, fry up leftovers with eggs.
- For a more savoury flavour, cook the polenta with vegetable broth instead of water.
- For a thicker consistency, soak the polenta overnight before cooking.
- For a more indulgent dish, top with fried Taleggio cheese and grilled until bubbly.
- For a lighter meal, serve with a chunky vegetable salad dressed with red wine vinegar and olive oil.
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Frequently asked questions
Mushroom polenta is a creamy polenta topped with sautéed or roasted mushrooms. It is a comforting, easy, and sophisticated vegan and gluten-free dish.
To make mushroom polenta, you will need polenta, water or broth, mushrooms, olive oil, and salt. You can also add milk, butter, cheese (such as parmesan or goat cheese), and herbs for extra flavour.
To make mushroom polenta, first cook the polenta by bringing water or broth to a boil and slowly whisking in the polenta. Reduce the heat and simmer for about 30 minutes, stirring occasionally. Separately, cook the mushrooms by heating olive oil in a skillet over medium-high heat and adding the mushrooms until they are browned.
There are many variations of mushroom polenta. You can add milk, butter, and cheese to make it creamier and richer. You can also top it with roasted chickpeas and microgreens, or a sauce like chimichurri or balsamic. Additionally, you can use different types of mushrooms or replace the mushrooms with other roasted vegetables.
Mushroom polenta can be served as a light meal on its own or with a green salad. It can also be served as a side dish with a protein, such as beef stroganoff.
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