Red Wine Mushrooms with Creamy Polenta

Recipe

15 INGREDIENTS • 7 STEPS • 40MINS

Red Wine Mushrooms with Creamy Polenta

4.5

4 ratings

Editor's Choice

Editor's Choice

These red wine mushrooms served with creamy polenta are a fantastically quick dinner option. They're also vegetarian and so darn tasty!

Red Wine Mushrooms with Creamy Polenta

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

These red wine mushrooms served with creamy polenta are a fantastically quick dinner option. They're also vegetarian and so darn tasty!

40MINS

Total Time

$6.59

Cost Per Serving

Ingredients

Servings

6

US / Metric

6 3/4 cups

Cremini Mushrooms, thinly sliced

1 dash

3 cloves

Garlic, crushed

2 pinches

Salt, divided

1 pinch

Ground Black Pepper

1/2 tsp

1/2 tsp

1 cup

Red Wine

1/2 Tbsp

All-Purpose Flour

1 cup

Vegetable Stock

6 cups

Water

2 cups

1/4 cup

1 Tbsp

Heavy Cream

2 sprigs

Fresh Thyme, de-stemmed, roughly chopped

Nutrition Per Serving

VIEW ALL

Calories

187

Fat

9.4 g

Protein

5.0 g

Carbs

15.3 g

Red Wine Mushrooms with Creamy Polenta

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

step 1

Into a large skillet over medium-high heat, add the Olive Oil (1 dash). Add the Cremini Mushrooms (6 3/4 cups) and cook them for 3-5 minutes, stirring occasionally, until they start to soften and release their liquid.

step 2

Add the Garlic (3 cloves) and let it soften and get fragrant for another minute. While it all cooks, season generously with Dried Parsley (1/2 tsp), Dried Basil (1/2 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch).

step 3

Add the Red Wine (1 cup) and let the mushrooms absorb it for 5 minutes.

step 3 Add the Red Wine (1 cup) and let the mushrooms absorb it for 5 minutes.

step 4

Add the All-Purpose Flour (1/2 Tbsp) and Vegetable Stock (1 cup) and stir well. Let mixture simmer and thicken for 15 minutes.

step 5

Pour Water (6 cups) into a large saucepan and bring it to a boil. Slowly pour in the Polenta (2 cups), stirring as you go so that it doesn’t lump up. Keep stirring while it cooks for about 2-3 minutes, until it is thick.

step 6

Take the polenta off the heat and stir in the Butter (1/4 cup), Heavy Cream (1 Tbsp), and Salt (1 pinch) for seasoning.

step 6 Take the polenta off the heat and stir in the Butter (1/4 cup), Heavy Cream (1 Tbsp), and Salt (1 pinch) for seasoning.

step 7

Scoop the polenta into bowls and spoon the mushrooms over the top. Sprinkle with Fresh Thyme (2 sprigs) and serve immediately. Enjoy!

step 7 Scoop the polenta into bowls and spoon the mushrooms over the top. Sprinkle with Fresh Thyme (2 sprigs) and serve immediately. Enjoy!

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