Sherry Mushrooms With Creamy Polenta And Gremolata
featured in Mushrooms 18 Ways
Take your taste buds on a journey with this hearty and flavorful dish! The earthy mushrooms and creamy polenta are a match made in culinary heaven, while the sherry adds a touch of sophistication. The zesty gremolata provides the perfect finishing touch, making this dish a symphony of flavors.
Tasty Team
May 04, 2023
93% would make again

Ingredients
for 4 servings
Polenta
- 3 cups water (720 mL)
- kosher salt, to taste
- 1 cup polenta (160 g)
- 1 cup milk (240 mL), of your choice
- ½ cup grated parmesan cheese (55 g)
- 1 tablespoon unsalted butter
- pepper, to taste
Mushrooms
- olive oil, to taste
- 2 medium shallots, finely chopped
- kosher salt, to taste
- 4 sprigs fresh thyme
- 1 lb mixed mushroom (455 g), such as shiitake and cremini, steams trimmed, sliced
- ½ cup dry sherry (120 mL)
- ¼ cup vegetable stock (60 mL)
- pepper, to taste
Gremolata
- 2 cloves garlic, grated
- 1 bunch fresh parsley, chopped
- 2 lemons lemon zest
- kosher salt, to taste
Nutrition Info
- Calories 340
- Fat 19g
- Carbs 23g
- Fiber 2g
- Sugar 7g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn’t sticking or burning.
- Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
- Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
- Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
- Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
- Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
- Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
- Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
- Enjoy!
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