Red Wine Mushrooms with Creamy Polenta

15 INGREDIENTS • 7 STEPS • 40MINS

Red Wine Mushrooms with Creamy Polenta

Recipe

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

as needed

as needed

1 cup

Red Wine

2 tsp

All-Purpose Flour

1 cup

Vegetable Stock

6 cups

Water

2 cups

4 Tbsp

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 (as needed), Dried Basil (as needed), 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 (2 tsp) 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 (4 Tbsp), Heavy Cream (1 Tbsp), and Salt (1 pinch) for seasoning.

step 6 Take the polenta off the heat and stir in the Butter (4 Tbsp), 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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