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5 recipes for mushroom lovers

By: Enrique Gili on Sept. 27, 2014, 2:29 p.m.
Mushrooms with polenta

Photo: Lilyana Vynogradova/Shutterstock

3 of 7

Pan Fried Mushrooms with Crispy Polenta

More than a mouthful and less than a full meal, mushrooms and polenta go together like butter on toast.

Prep time: 10 minutes

Total time: 30 minutes

Yield: Feeds 2 to 4

Pan Fried Mushrooms with Crispy Polenta

Ingredients

  • 2 tbs. olive oil, divided
  • 2 tbs. butter, divided
  • 2.5 cups mushrooms, rinsed and loosely chopped
  • 1 teaspoon dry thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 oz. dry white wine, Savingnon Blanc
  • 12 oz. ready-made polenta
  • 1 teaspoon ground garlic
  • Salt and pepper to taste
  • Pinch of red pepper flakes
Directions
  1. Melt 1 tbs. butter and olive oil in large skillet over medium high heat until it begins to froth, about 2 minutes. Add mushrooms, thyme, salt and black pepper. Cook about 10 minutes, until browned, stirring occasionally. Add white wine and cook until liquid is reduced. Reduce heat.
  2. Meanwhile, cut polenta into 1/3-inch sections. In second skillet, melt 1 tbs. butter and 1 tbs. olive oil over medium heat until it begins to froth. Add ground garlic and stir. Evenly distribute polenta in skillet and cook for about 5 minutes on each side, until golden brown and crisp.
  3. Season mushrooms to taste with salt, pepper and red pepper flakes. Plate polenta and stack with mushrooms. Serve immediately.