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cheesy polenta with wild mushrooms and gravy

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Great dish for the mushroom fan. You can use any type of mushrooms you love.

method Stove Top

Ingredients For cheesy polenta with wild mushrooms and gravy

  • FOR THE MUSHROOMS
  • 2 Tbsp
    canola oil
  • 4 oz
    each cremini mushrooms, shiitake mushrooms, oyster mushrooms, enoli mushrooms,
  • 1 sm
    bag dried porcini mushrooms
  • 1 tsp
    fresh thyme
  • 4 clove
    garlic minced
  • 1/3 c
    beef broth
  • 2 tsp
    lemon juice
  • POLENTA
  • 2 c
    milk
  • 1 1/2 c
    beef broth
  • 3/4 c
    instant polenta
  • 2 c
    shredded fontina cheese
  • 1/2 tsp
    salt
  • GRAVY
  • 1 c
    beef broth
  • porcini liquid
  • 1 Tbsp
    worcestershire sauce
  • 1/4 c
    dry white wine
  • 2 Tbsp
    cornstarch
  • 3 Tbsp
    water
  • salt to taste
  • fresh thyme for garnish

How To Make cheesy polenta with wild mushrooms and gravy

  • 1
    Rehydrate the dried porcini mushrooms in 1 1/2 cups water for 30 minutes. Drain the mushrooms threw a fine mesh strainer reserving the fluid for the gravy.
  • 2
    Add oil to a large skillet. Add the mushrooms and saute 5 minutes. Add the thyme, garlic, broth and lemon juice and saute until the liquid is evaporated. Set aside.
  • 3
    To make the polenta. Bring the milk a. nd broth to a boil. Stir in the polenta and cook 1 minutes. Stir in the cheese and cook until cheese is melted.
  • 4
    For the gravy Add the stock, porcini liquid, worcestershire sauce, and wine together. Bring to a boil and reduce to a simmer and simmer 5 minutes. Stir the cornstarch and water together and whisk into gravy until thickened.
  • 5
    To plate Add the polenta to the dish. Top with mushroom mixture an drizzle the gravy over top. Top a few fresh thyme leaves.
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