Mushroom Topped Steaks With Creamy Polenta Recipe

Name: Mushroom Topped Steaks With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large flat mushrooms, sliced thickly (like a portobello); 200 g swiss brown mushrooms, sliced; 1 teaspoon garlic powder; 40 -50 g butter; 4 steak fillets (I like thick cut steaks but thin is fine too.); 1 1/2 cups water; 1 1/2 cups milk; 1 1/2 cups quick-cooking polenta; 1 teaspoon chicken stock; 200 g mascarpone cheese; 1 cup parmesan cheese, finely grated; 100 g baby spinach leaves; 5 tablespoons balsamic vinegar; 8 tablespoons dry red wine; 1/2 teaspoon sugar; 1/2 teaspoon beef stock; pepper

Servings: persons

4 large flat mushrooms, sliced thickly (like a portobello)
200 g swiss brown mushrooms, sliced
1 teaspoon garlic powder
40 -50 g butter
4 steak fillets (I like thick cut steaks but thin is fine too.)
1 1/2 cups water
1 1/2 cups milk
1 1/2 cups quick-cooking polenta
1 teaspoon chicken stock
200 g mascarpone cheese
1 cup parmesan cheese, finely grated
100 g baby spinach leaves
5 tablespoons balsamic vinegar
8 tablespoons dry red wine
1/2 teaspoon sugar
1/2 teaspoon beef stock
pepper

1
Melt butter in a pan, add mushrooms and garlic, cook until mushrooms soften and are browned slightly. Add wine, balsamic vinegar, sugar and beef stock, stir to combine and add pepper to taste.
2
Meanwhile combine water, milk and chicken stock in a saucepan, bring to the boil, gradually stir in polenta. Reduce heat, stir until polenta thickens, add cheeses and stir to combine, stir in spinach. (I usually cook my steaks while making polenta and let them rest while I stir in the cheeses and spinach, but it will keep warm over a low heat stir occasionally to prevent bottom from burning.).
3
Season steaks with salt and pepper. Heat a small amount of oil in a pan and cook steaks until desired doneness. Cooking times will vary depending on the thickness of the steaks.
4
To Serve: Place a few spoonfuls of polenta on a plate top with steak and mound steak with mushrooms, drizzled with balsamic sauce.

7854

kcal

Calories

855

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 large flat mushrooms, sliced thickly (like a portobello), 200 g swiss brown mushrooms, sliced, 1 teaspoon garlic powder, 40 -50 g butter, and more.

Yes, Mushroom Topped Steaks With Creamy Polenta falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Mushroom Topped Steaks With Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions