Mushroom Polenta

When I’m in the mood for a rich and comforting meal but don’t want to spend all day braising a tough piece of meat, I make this Meatless Mushroom Polenta.

Thanks to the quick-cooking instant polenta, it’s quick to prepare – no need to stand over the stove for 30 minutes stirring. Most brands of instant polenta cook in less than 5 minutes and they’re still so rich and creamy.

How to choose the best mushrooms

This recipe calls for white button and cremini mushrooms. White mushrooms have a mild flavor and are suitable for most recipes. Cremini mushrooms are darker, firmer, and have a strong, earthy flavor. Both are the same species, but the difference in color comes with age – creminis are more mature.

At the grocery store, look for whole mushrooms that are plump and smooth but not dried out or wet and slimy. If you want to learn more about mushrooms, this is a good read!

Pre-cut mushrooms may seem more convenient, but they tend to get dried out and cut unevenly. This means they can cook unevenly. I like to buy whole mushrooms. Instead of slicing the mushrooms, I like to quarter or halve them (if they’re large). After cooking, they keep their shape better.

Storage and cleaning of mushrooms

Pop the mushrooms, which come in a plastic-wrapped container, in the fridge until ready to use. If you’re not going to use them all at once, it’s best to store them in a small paper bag in the fridge to absorb any moisture that might make them slimy. They will keep for a few days or up to a week depending on how fresh they were when you bought them.

Remove visible dirt with a dry paper towel or brush away with a pastry brush. Cut off the tough underside of the stems.

There are some questions about whether you can wash mushrooms with water. I did it and I accept it. It’s easier, especially if the mushrooms are particularly dirty. I say the chef’s choice! The result will be the same. Just make sure to dry them well with a clean kitchen towel if you wash them with water.

Cooking the mushrooms

This recipe requires cooking the mushrooms in a hot pan with water. At first glance, it may seem counterintuitive. Do the mushrooms turn brown? How do they get crispy? Won’t they be mushy? All great questions.

I heard about this technique from America’s Test Kitchen and Alton Brown – I was confident they had done the hard work to figure it out. The mushrooms are steamed in water, which robs them of their natural moisture and causes them to shrink. Don’t worry. That’s okay! The water will eventually evaporate. Then you can add just a little oil to help brown the mushrooms.

The benefit of this method is that the mushrooms will brown nicely without absorbing too much oil and becoming greasy.

What is polenta?

An Italian staple, polenta is a hearty corn porridge made from stone-ground dried corn. Cooking can take up to 30 minutes and requires constant stirring to soften the grains and prevent clumping.

Luckily for those pressed for time, instant polenta cooks up in under 5 minutes. Check package directions for exact timing.

The taste of polenta is relatively neutral. The addition of fats like butter and cheese makes it silkier and tastier. Chopped parsley brings freshness. Be sure to season it well with salt, especially if you’re using a low-sodium vegetable broth.

Swaps and substitutions that work

Here are some ways to customize this dish to suit your pantry, time frame, or taste:

• Do you have extra time available? Make regular polenta, which is more textured and has a more pronounced corn flavor.
• Any type of mushroom would work here — clean and halve shiitake, or cut portobellos into bite-sized pieces. Specialty stores and farmers markets might have oyster mushrooms or enoki that could be fun and tasty.
• If you have dried porcini mushrooms, soak them in hot water for about 20 minutes. Strain the semolina and reserve the broth to add to the polenta or sauce for the mushrooms.
• Instead of polenta, the mushrooms can be served over cooked pasta or another grain like farro.

How I serve mushroom polenta

Serve mushroom polenta with a simple salad of bitter or mixed leafy greens with your favorite vinaigrette. I like to add whole parsley leaves to salads and use fresh lemon juice instead of vinegar.

Plan ahead: ideas!

I don’t recommend making the polenta ahead of time (more than ten minutes before serving), but the mushrooms can be made a day ahead and reheated before serving. There’s a reason leftover polenta is often fried—it’s hard to get it nice and creamy again after spending a night in the fridge. It becomes a solid mass.

Cut it into 1/2 inch slices. Heat a few tablespoons of oil in a nonstick skillet over medium-high heat. Fry the slices in the pan until crisp and browned, about five minutes per side. It’s really the only way to revive it.

How to store leftovers

Store the mushroom sauce in an airtight container separate from the polenta if you have leftovers. The mushrooms can be reheated in the microwave or in a small saucepan on the stovetop until warmed through. To store the polenta, place cling film directly on the surface to prevent a skin from forming.

For the love of mushrooms

• Instant Pot Mushroom Risotto
• Mushroom toast with fried egg
• mushroom cake
• mushroom sugo
• Crispy Cheese and Mushroom Quesadillas