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Sherry Mushrooms With Creamy Polenta And Gremolata

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1h

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4 servings

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This elegant dish features tender mushrooms simmered in a rich sherry sauce, served atop a bed of creamy, buttery polenta. The bright and zesty gremolata, made with fresh parsley, lemon zest, and garlic, adds a burst of flavor to the earthy mushrooms and comforting polenta. This dish is perfect for a special dinner or a cozy night in.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Prepare the mushrooms

Clean the mixed mushrooms with a damp paper towel. Slice the mushrooms into bite-sized pieces.

2
Sauté the mushrooms

In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes.

3
Add shallots and garlic

Finely chop the shallots and mince the garlic cloves. Add them to the skillet with the mushrooms and cook until fragrant, about 1-2 minutes.

4
Add sherry and seasonings

Pour the sherry into the skillet and stir to deglaze the pan. Add the chopped fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer until the liquid is reduced by half, about 5 minutes.

5
Cook the polenta

In a large saucepan, bring the milk to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes.

6
Finish the polenta

Stir in the remaining 2 tablespoons of unsalted butter, grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the polenta. Keep warm until ready to serve.

7
Make the gremolata

Finely chop the fresh parsley. Zest the lemon. Mince the remaining 2 garlic cloves. In a small bowl, mix together the chopped parsley, lemon zest, and minced garlic.

8
Serve

Divide the creamy polenta among 4 serving plates. Top each portion with the sherry mushrooms and sprinkle the gremolata over the top. Serve hot and enjoy the delightful combination of flavors and textures!

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