Braised Mushrooms and Polenta

Posted: July 29, 2020 | By: Stacy Croninger

Braised Mushrooms & Polenta

Features Roast Rub, Garlic Mix, Spiced Fig or Pomegranate Fig Balsamic Vinegar, and Porcini Salt


4 tbsp butter, chopped
500gm/1 lb mixed mushrooms, thickly sliced
1/2 cup red wine
2 tsp Roast Rub
1 tbsp Garlic Mix
1/2 cup chicken or vegetable stock
2 tbsp Spiced Fig, Maple & Pear Balsamic Vinegar or Pomegranate Fig Balsamic Vinegar

Soft Polenta
4 cups milk
1 cup fine polenta
3/4 cup finely grated parmesan, plus extra to serve
60 gm (2 oz) unsalted butter, chopped
Porcini Salt


Heat 1 tbsp butter in a large frying pan over medium high heat until foaming. Add half the mushrooms and cook until golden. Transfer to a bowl and repeat with 1 tbsp butter and remaining mushrooms. Transfer to a bowl and season with half the Roast Rub.

Add 1 tbsp butter to pan, add Garlic Mix. Add wine, scraping bottom of pan; add the rest of the Roast Rub and cook until wine is reduced by half. Increase heat to high, add stock, bring to a simmer and cook until reduced to a thin sauce. Return mushrooms to pan with Balsamic Vinegar and remaining butter. Season to taste with Porcini Salt.

Meanwhile for polenta, bring milk to a simmer in a large saucepan over medium high heat. Sprinkle in polenta, whisking continuously, then occasionally until thick and smooth, generally 8-10 mins. Whisk in parmesan, butter, and season to taste with Porcini Salt. Serve with mushrooms and extra parmesan.

Serves 4

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