Mushroom Marsala With Polenta Recipe

Name: Mushroom Marsala With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; 1 lb button mushrooms or 1 lb cremini mushroom, diced; 8 ounces shiitake mushrooms, stemmed and diced; 3 portabella mushrooms, stemmed and diced; salt; fresh ground pepper; 35 ounces prepared polenta; 1/2 cup grated parmesan cheese; 1/2 cup marsala wine; 1/2 cup low sodium vegetable broth; 1/2 cup heavy whipping cream; 1/2 bunch chives, cut into 1/2 inch lengths

Servings: persons

2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 lb button mushrooms or 1 lb cremini mushroom, diced
8 ounces shiitake mushrooms, stemmed and diced
3 portabella mushrooms, stemmed and diced
salt
fresh ground pepper
35 ounces prepared polenta
1/2 cup grated parmesan cheese
1/2 cup marsala wine
1/2 cup low sodium vegetable broth
1/2 cup heavy whipping cream
1/2 bunch chives, cut into 1/2 inch lengths

1
Heat the oven to 450u00b0; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
2
Melt 2 tablespoons butter in a large saute pan over medium heat.
3
Add in garlic and thyme; saute until fragrant, about 1 minute.
4
Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
5
Meanwhile, slice the polenta into eight 1/2-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
6
Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about 1/2 tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
7
When the mushrooms are tender, increase heat to high and stir in the marsala.
8
When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
9
Heat through, taste, and adjust w/ salt and pepper.
10
To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 garlic cloves, minced, 1/2 teaspoon dried thyme, 1 lb button mushrooms or 1 lb cremini mushroom, diced, and more.

Yes, Mushroom Marsala With Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Marsala With Polenta

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