Sauteed Mixed Mushrooms with Sage, Butter and Parsl

Name: Sauteed Mixed Mushrooms with Sage, Butter and Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 tablespoon olive oil, plus 2 tablespoons olive oil; 3/4 cup polenta; 3 teaspoons salt; 1 stick butter; 2 tablespoons roughly chopped fresh sage leaves; 1/2 pound cremini mushrooms, quartered; 1/2 pound shiitake mushrooms, stemmed and caps quartered; 1/4 pound chanterelle mushrooms, wiped clean and cut in 1/2; 2 ounces porcini mushrooms, stems trimmed and sliced into 1/4-inch slices; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh parsley leaves

Servings: persons

3 cups water
1 tablespoon olive oil, plus 2 tablespoons olive oil
3/4 cup polenta
3 teaspoons salt
1 stick butter
2 tablespoons roughly chopped fresh sage leaves
1/2 pound cremini mushrooms, quartered
1/2 pound shiitake mushrooms, stemmed and caps quartered
1/4 pound chanterelle mushrooms, wiped clean and cut in 1/2
2 ounces porcini mushrooms, stems trimmed and sliced into 1/4-inch slices
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1
In a 1-quart saucepan set over high heat, add the water and 1 tablespoon of oil and bring to a boil.
2
While whisking, slowly add the polenta to the boiling water.
3
Season the polenta with 2 teaspoons of the salt and lower the heat to a simmer.
4
Continue to cook the polenta, partially covered and stirring often, until creamy and tender, about 20 to 25 minutes.
5
Add 2 tablespoons of the butter to the polenta, stir to combine, and cover.
6
Keep warm over very low heat while you prepare the mushrooms.
7
Set a large, 12-inch saute pan over medium-high heat.
8
Add the remaining 6 tablespoons of butter and the remaining 2 tablespoons olive oil to the pan.
9
Once the butter is melted, add the sage and mushrooms to the pan and cook until the mushrooms are wilted and most of the moisture has evaporated, about 10 minutes.
10
Season with the remaining 1 teaspoon of salt and the pepper and garnish with the parsley.
11
Serve over the polenta in warmed bowls.

272

kcal

Calories

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.

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 12 ingredients. The key ingredients include: 3 cups water, 1 tablespoon olive oil, plus 2 tablespoons olive oil, 3/4 cup polenta, 3 teaspoons salt, and more.

Yes, Sauteed Mixed Mushrooms with Sage, Butter and Parsley falls under the General 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!

Sauteed Mixed Mushrooms with Sage, Butter and Parsley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions