Name: Sherry Mushrooms with Creamy Polenta and Gremolata Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: European
Ingredients: Polenta:; 3 cups water; kosher salt; 1 cup polenta; 1 cup milk; ½ cup parmesan cheese; 1 tbsp unsalted butter; pepper; Mushrooms:; olive oil; 2 medium shallots; kosher salt; 4 sprigs Fresh Thyme; 1 lb mixed mushroom; ½ cup dry sherry; ¼ cup vegetable stock; pepper; Gremolata:; 2 cloves garlic; 1 bunch Fresh Parsley; 2 lemons; kosher salt

Experience the taste of Italy with this simple yet flavorful dish. The creamy polenta provides a comforting base for the rich, sherry-infused mushrooms. The zesty gremolata adds a fresh, vibrant contrast. This gourmet meal is perfect for any occasion, from a casual dinner to a special gathering.

Photos of Sherry Mushrooms with Creamy Polenta and Gremolata Recipe

Most ingredients for this recipe are easily accessible. However, polenta might not be readily available in every household pantry. Polenta is a type of cornmeal, often found in the baking or pasta aisle of your local supermarket. Another key ingredient, dry sherry, is a type of fortified wine used for cooking, typically found in the wine or vinegar aisle. Lastly, the gremolata is a mixture of garlic, parsley, and lemon zest, which you can readily assemble from fresh ingredients.

Ingredients for Sherry-Infused Mushrooms with Polenta and Gremolata

Polenta: A type of cornmeal that turns into a creamy, hearty dish when cooked with liquid.

Milk: Adds creaminess to the polenta.

Parmesan cheese: Gives the polenta a rich, savory flavor.

Butter: Used to add richness to the polenta.

Olive oil: Used to sauté the shallots and mushrooms.

Shallots: Delivers a mild, sweet flavor to the mushrooms.

Thyme: An herb that adds a subtle, earthy flavor to the mushrooms.

Mushrooms: The star of this dish, they are cooked with sherry for a rich flavor.

Dry sherry: Used to deglaze the pan and impart a unique flavor to the mushrooms.

Vegetable stock: Adds depth and flavor to the mushrooms.

Garlic: A key component of the gremolata, delivering a punchy flavor.

Parsley: Brings freshness to the gremolata.

Lemon: Zest is used in the gremolata for a bright, citrusy accent.

One reader, Essie Sutton says:

The sherry-infused mushrooms served with creamy polenta and gremolata were a delightful surprise! The earthy flavors of the mushrooms paired perfectly with the creamy polenta, and the gremolata added a zesty kick. It was a truly satisfying and comforting dish that I can't wait to enjoy again. Highly recommended!

Essie Sutton

Cooking Techniques for Sherry-Infused Mushrooms With Creamy Polenta

How to make polenta: Boil salted water in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking or burning.
How to make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes. Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes. Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
How to make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.

How To Make Sherry Mushrooms with Creamy Polenta and Gremolata

Serve up a light and healthy lunch meal with these sherry mushrooms, served over and rich creamy polenta and topped with tangy gremolata.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

For Polenta:

3cupswater
kosher salt,to taste
1cuppolenta
1cupmilk,of choice
½cupparmesan cheese,grated
1tbspunsalted butter
pepper,to taste

For Mushrooms:

olive oil,to taste
2medium shallots,finely chopped
kosher salt,to taste
4fresh thyme sprigs
1lbmixed mushroom,such as shiitake and cremini, steams trimmed, sliced
½cupdry sherry
¼cupvegetable stock
pepper,to taste

For Gremolata:

2garlic cloves,grated
1bunchfresh parsley,chopped
2lemons,zested
kosher salt,to taste

Instructions

Polenta:

Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes.
Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn’t sticking or burning.
Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.

Mushrooms:

Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat for about 2 minutes until softened and slightly translucent.
Season with salt, then add the thyme leaves and mushrooms. Cook for about 5 minutes until the mushrooms are caramelized and softened.
Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol for about 1 minute. Add the vegetable stock and season with salt and pepper.
Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.

Gremolata:

In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
Serve and enjoy!

Nutrition

Calories: 436.31kcal
Fat: 18.20g
Saturated Fat: 7.23g
Trans Fat: 0.12g
Monounsaturated Fat: 8.02g
Polyunsaturated Fat: 1.69g
Carbohydrates: 51.85g
Fiber: 6.18g
Sugar: 9.50g
Protein: 17.02g
Cholesterol: 26.37mg
Sodium: 1230.81mg
Calcium: 370.00mg
Potassium: 816.61mg
Iron: 3.57mg
Vitamin A: 167.05µg
Vitamin C: 45.41mg

Pro Tip for Perfecting Sherry-Infused Mushrooms and Creamy Polenta

When cooking the polenta, it's important to stir it frequently to prevent it from sticking to the bottom of the pot. This also helps to achieve a smooth and creamy texture. For the mushrooms, make sure to cook them until they are caramelized. This will enhance their flavor and give them a nice, rich color. The sherry is used to deglaze the pan, which means it's used to loosen the browned bits stuck to the bottom of the pan. These bits are packed with flavor and will add depth to your dish. Lastly, when making the gremolata, be sure to only use the zest of the lemons and not the white pith, as it can be bitter.

Time-Saving Tips for Preparing This Dish

Prep ahead: Chop vegetables and measure out ingredients in advance to streamline the cooking process.

One-pot wonders: Opt for recipes that allow you to cook multiple components in a single pot or pan to minimize cleanup.

Efficient multitasking: While one component is cooking, use that time to prep other ingredients or clean up to maximize efficiency.

Invest in tools: Utilize kitchen gadgets like food processors or mandolines to speed up the prep work for the recipe.

Plan your menu: Choose recipes with overlapping ingredients to reduce waste and save time on grocery shopping and prep.

Substitute Ingredients For Sherry Mushrooms with Creamy Polenta and Gremolata Recipe

sherry - Substitute with balsamic vinegar: Balsamic vinegar can provide a similar depth of flavor and acidity to the dish, although it will have a slightly different taste profile compared to sherry.
polenta - Substitute with grits: Grits can be used as a substitute for polenta as they both have a similar texture and are made from ground corn. Grits may have a slightly coarser texture compared to polenta, but they can work well in this dish.
mushrooms - Substitute with portobello mushrooms: Portobello mushrooms can be a good substitute for mixed mushrooms as they have a meaty texture and a rich, earthy flavor that can complement the dish.
sherry - Substitute with white wine: White wine can be used as a substitute for sherry to provide acidity and depth of flavor to the mushrooms. It may not have the exact same complexity as sherry, but it can still enhance the dish.
vegetable stock - Substitute with chicken stock: Chicken stock can be used as a substitute for vegetable stock to add savory flavor to the mushrooms. It may alter the flavor slightly, but it can still work well in the dish.
parmesan cheese - Substitute with grated pecorino: Pecorino cheese can be used as a substitute for parmesan to provide a similar salty and nutty flavor to the polenta.
gremolata - Substitute with chimichurri: Chimichurri can be used as a substitute for gremolata as it provides a similar fresh and herbaceous flavor to complement the dish.

Plating Ideas for Sherry-Infused Mushrooms With Polenta and Gremolata

Elevate the polenta: Use a ring mold to create a perfectly shaped mound of creamy polenta on the plate. Smooth the top with a spoon for a flawless finish.
Arrange the sherry-infused mushrooms: Artfully arrange the caramelized mushrooms on top of the polenta, ensuring each piece is visible and adds to the overall aesthetic of the dish.
Garnish with gremolata: Sprinkle the vibrant gremolata over the mushrooms and polenta, adding a pop of color and a fresh, zesty aroma to the dish.
Incorporate microgreens: Place a small cluster of delicate microgreens on top of the gremolata for a touch of elegance and a burst of flavor.
Drizzle with truffle oil: Just before serving, delicately drizzle a small amount of truffle oil around the edge of the plate for a luxurious and aromatic finishing touch.
Use fine dining tableware: Select elegant, minimalist tableware to present the dish, such as a sleek white plate or a chic slate platter, to complement the sophistication of the dish.

Essential Kitchen Tools for Making This Recipe

Medium pot: A medium-sized cooking vessel used for boiling, simmering, and preparing sauces or soups.
Skillet: A flat-bottomed pan with sloping sides, used for frying, searing, and sautéing ingredients.
Small bowl: A small-sized container used for mixing, holding ingredients, or serving condiments.
Whisk: A kitchen tool used for blending, whipping, and incorporating air into ingredients.
Cutting board: A flat surface for cutting, chopping, and preparing ingredients.
Knife: A sharp-edged utensil used for slicing, chopping, and dicing ingredients.
Measuring cups: Tools used for accurately measuring dry and liquid ingredients.
Measuring spoons: Utensils used for precise measurement of small quantities of ingredients.
Wooden spoon: A utensil made of wood, used for stirring, mixing, and cooking various dishes.
Grater: A kitchen tool used for grating cheese, vegetables, or other ingredients.
Zester: A tool used for removing the zest from citrus fruits.
Garlic press: A tool used for crushing and mincing garlic cloves.
Lemon squeezer: A device used for extracting juice from lemons.
Strainer: A perforated utensil used for draining liquids or straining solids from sauces or soups.
Serving bowls: Bowls used for serving and presenting dishes to be enjoyed.

Storage and Freezing Instructions for This Dish

Let the polenta and mushrooms cool completely before storing them in separate airtight containers in the refrigerator. They will keep well for up to 3-4 days.
The gremolata is best served fresh, but you can store any leftovers in a sealed container in the fridge for up to 2 days. Keep in mind that the parsley may lose some of its vibrant color and flavor over time.
If you want to freeze the polenta, transfer it to a freezer-safe container or resealable plastic bag. Press a piece of plastic wrap directly onto the surface of the polenta to prevent ice crystals from forming. Freeze for up to 2 months.
To freeze the mushrooms, let them cool completely and place them in a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn. Freeze for up to 3 months.
When you're ready to enjoy the frozen polenta, thaw it overnight in the refrigerator. Reheat it gently in a saucepan over low heat, stirring occasionally and adding a splash of milk or water if needed to restore its creamy texture.
To reheat the frozen mushrooms, thaw them in the refrigerator overnight. Warm them up in a skillet over medium heat, stirring occasionally, until heated through. You may need to add a splash of vegetable stock or water to help reconstitute the sauce.

How To Reheat Leftover Sherry-Infused Mushrooms and Polenta

To reheat leftover sherry-infused mushrooms and creamy polenta, start by placing the polenta in a saucepan over medium-low heat. Stir in a splash of milk or water to help loosen it up and prevent it from drying out or sticking to the pan. Cook, stirring frequently, until heated through and smooth.
Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add the leftover mushrooms and cook, stirring occasionally, until they're heated through and any excess liquid has evaporated, about 3-5 minutes. If the mushrooms seem dry, you can add a splash of vegetable stock or water to help reconstitute them.
To reheat the gremolata, place it in a small bowl and microwave it in 15-second intervals, stirring between each interval, until it's warm and fragrant. Alternatively, you can warm it gently in a small saucepan over low heat, stirring constantly to prevent it from burning.
Once everything is heated through, divide the warm polenta between serving bowls and top with the hot mushrooms and gremolata. If desired, you can garnish with a sprinkle of freshly grated parmesan cheese and a crack of black pepper.
If you find yourself with extra polenta, you can pour it into a greased loaf pan or baking dish and refrigerate it until it's firm. Once set, you can slice the polenta into squares or rounds and reheat them in a skillet with a bit of oil or butter until crispy and golden brown on the outside and warm and creamy on the inside. Serve the crispy polenta cakes with the reheated mushrooms and gremolata for a delicious twist on the original dish.

Interesting Trivia About Sherry-Infused Mushrooms

The creamy polenta in this recipe is a traditional Italian dish made from coarsely ground cornmeal. It is a versatile and comforting dish that can be served as a side or a main course. Polenta is a great source of carbohydrates and fiber, making it a filling and satisfying meal. It can be flavored with various ingredients such as cheese, milk, and butter, as in this recipe. Polenta is also gluten-free, making it suitable for those with gluten sensitivities or celiac disease. It's a delicious and nutritious alternative to pasta or rice.

Is Making Sherry-Infused Mushrooms With Polenta Cost-Effective?

This sherry-infused mushrooms served with creamy polenta and gremolata recipe is moderately cost-effective for a household. The use of mushrooms and polenta makes it a budget-friendly option, while the addition of sherry and parmesan cheese may slightly increase the overall cost. The dish offers a delightful blend of flavors and textures, earning a solid 8/10 rating. The approximate cost for a household of 4 people is around $20, making it an affordable and satisfying meal option.

Is This Dish Healthy or Unhealthy?

This recipe for sherry-infused mushrooms with creamy polenta and gremolata has both healthy and indulgent elements. The mushrooms provide a good source of fiber, vitamins, and minerals, while the polenta offers complex carbohydrates. The gremolata adds a burst of fresh flavor and nutrients from the parsley and lemon zest. However, the dish is relatively high in calories, fat, and sodium, mainly due to the parmesan cheese, butter, and added salt.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of parmesan cheese and butter in the polenta, or replace them with lower-fat alternatives like ricotta or Greek yogurt
Use low-sodium vegetable stock and be mindful of the amount of added salt throughout the recipe
Increase the proportion of mushrooms to polenta for a higher fiber and nutrient content
Add more vegetables to the dish, such as sautéed spinach or roasted bell peppers, to boost the overall nutritional value
Use whole-grain polenta for added fiber and nutrients
Replace some of the polenta with cauliflower rice or mashed white beans for a lower-carb, higher-protein option

Editor's Opinion on This Sherry Mushroom and Polenta Recipe

The sherry-infused mushrooms served with creamy polenta and gremolata is a delightful combination of earthy, rich flavors and creamy textures. The polenta is perfectly cooked and enriched with milk, parmesan, and butter, creating a luscious base for the savory mushrooms. The mushrooms are beautifully caramelized and enhanced by the aromatic sherry, while the gremolata adds a bright, zesty finish. This dish is a harmonious blend of rustic and elegant elements, making it a sophisticated and satisfying choice for a special meal.

Enhance Your Sherry Mushrooms with Creamy Polenta and Gremolata Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts: Toss the Brussels sprouts with balsamic glaze and crispy pancetta for a savory and tangy side dish that perfectly complements the sherry-infused mushrooms and creamy polenta.

Grilled Asparagus with Lemon Butter: Grilled asparagus drizzled with a zesty lemon butter sauce adds a refreshing and vibrant element to the rich and earthy flavors of the main dish.

Crispy Garlic Bread: Serve up some crispy garlic bread on the side to soak up the delicious sherry-infused mushroom sauce and add a satisfying crunch to each bite of creamy polenta.

Similar Recipes to Sherry-Infused Mushrooms With Polenta

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grilled lemon rosemary chicken: Grilled lemon rosemary chicken is a simple and flavorful dish that is perfect for a summer barbecue. The zesty lemon and aromatic rosemary infuse the chicken with a burst of fresh flavors.

baked apple crisp: Baked apple crisp is a classic dessert that is perfect for fall. The warm, cinnamon-spiced apples are topped with a crunchy oat and brown sugar crumble, creating a deliciously comforting treat.

Appetizer and Dessert Pairings for Sherry Mushrooms and Polenta

Appetizers:

Stuffed Mushrooms: Delight your guests with savory stuffed mushrooms filled with a flavorful mixture of herbs, cheese, and breadcrumbs. These bite-sized appetizers are sure to impress at any gathering.

Bruschetta: Elevate your appetizer game with classic bruschetta topped with a vibrant mixture of ripe tomatoes, fresh basil, and tangy balsamic glaze. This refreshing dish is the perfect way to start any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a light and refreshing dessert option. It's a delightful combination of textures and flavors that will leave you feeling satisfied without being too heavy.

Why trust this Sherry Mushrooms with Creamy Polenta and Gremolata Recipe:

This recipe offers a delightful combination of sherry-infused mushrooms, creamy polenta, and zesty gremolata. The use of fresh thyme and parsley adds a burst of aromatic flavors, while the addition of parmesan cheese and butter enhances the creamy texture of the polenta. The careful instructions for caramelizing the mushrooms and deglazing with sherry ensure a rich and complex taste. The nutritional information provides transparency, and the step-by-step guide ensures a successful outcome. Trust in the quality of this recipe for a truly satisfying and flavorful meal experience.

Want to share your experience making this Sherry Mushrooms with Creamy Polenta and Gremolata Recipe or discuss variations and serving suggestions? Head over to the Recipe Sharing forum and join the conversation!

FAQ:

What type of mushrooms can I use for this recipe?

You can use a variety of mushrooms such as cremini, shiitake, oyster, or even wild mushrooms for this recipe. The mix of different mushrooms adds depth of flavor and texture to the dish.

Can I substitute the sherry with another ingredient?

If you prefer not to use sherry, you can substitute it with a dry white wine or even a splash of balsamic vinegar for a slightly different flavor profile.

Can I make the polenta ahead of time?

Yes, you can make the polenta ahead of time and reheat it before serving. Just add a little extra liquid when reheating to maintain a creamy consistency.

Is there a way to make this recipe vegetarian or vegan?

To make this recipe vegetarian, you can use vegetable stock instead of chicken stock. For a vegan version, you can replace the milk and cheese in the polenta with non-dairy alternatives such as almond milk and nutritional yeast.

Can I prepare the gremolata in advance?

Yes, you can prepare the gremolata in advance and store it in the refrigerator. However, for the best flavor, it's recommended to make it fresh right before serving.