Real Recipes From Real Home Cooks ®

cheesy polenta with wild mushrooms and gravy

Recipe by
barbara lentz
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

  • 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
  • 2 c
  • 1 1/2 c
    beef broth
  • 3/4 c
    instant polenta
  • 2 c
    shredded fontina cheese
  • 1/2 tsp
  • 1 c
    beef broth
  • porcini liquid
  • 1 Tbsp
    worcestershire sauce
  • 1/4 c
    dry white wine
  • 2 Tbsp
  • 3 Tbsp
  • 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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