thepioneerwoman5.0
Creamy Mushrooms with Goat Cheese Polenta
Serve these Creamy Mushrooms with Goat Cheese Polenta as a vegetarian main or just as a delicious side dish!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
1
Bring 4½ cups water and 2 cups vegetable broth to a boil in a medium pot over medium-high heat. Slowly pour in the polenta, whisking as you pour to prevent large clumps. Reduce the heat to a simmer and cook ⏱️ 15 minutes, stirring frequently. Add the butter, 1½ teaspoons salt and ½ teaspoon pepper. Set aside to keep warm.
2
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they begin to shrink and release liquid, about ⏱️ 5 minutes.
3
Increase the heat to high and continue to cook, stirring occasionally, until the mushrooms are dry and beginning to brown, 7 to 10 more minutes.
4
Reduce the heat to medium-high. Add the shallot, thyme and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring, until softened, about ⏱️ 2 minutes.
5
Carefully add the white wine to the mushrooms and cook until mostly evaporated, about ⏱️ 1 minute. Add the remaining 1 cup broth and the heavy cream. Simmer until the liquid is thickened slightly but the mushrooms are still saucy, about 7 more minutes.
6
Stir the goat cheese into the polenta until melted, adding a splash of water to loosen if necessary. Spoon the polenta into bowls; top with the mushrooms and sauce and more thyme.
Nutrition Facts
calories
589 Calories
fat Content
31 g
fiber Content
6 g
sugar Content
9 g
sodium Content
1321 mg
protein Content
16 g
trans Fat Content
1 g
cholesterol Content
62 mg
carbohydrate Content
54 g
saturated Fat Content
16 g
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