It has been all cookies and indulgences lately here. I’m feeling it in my jeans and in my arteries my friends. It will probably continue through the actual holiday next week but then it will be time for me to get back on track. So I have started to work on some lighter and vegetarian recipes that I’ll be able to put into permanent rotation once the holidays are over. Let’s be real though, the cookies and hot cocoas and comfort food will never be completely gone from this house. Anyway, these red wine mushrooms served over creamy polenta fit the bill for what I wanted perfectly. It was satisfying without being heavy and much healthier than what I’ve been eating!
I just scooped a generous amount of mushrooms and sauce on a big mound of polenta in a pretty bowl and this gorgeous dinner was done! The mushrooms were so meaty and satisfying with the deep flavor from the wine sauce. That creamy polenta was such a fantastic base and stuck to my ribs. Hope you all love this lighter and comforting dinner too! xoxo
These red wine mushrooms served with creamy polenta are such a fantastic and quick dinner option that is vegetarian and so darn tasty!
- 1 dash olive oil
- 24 ounces cremini mushrooms thinly sliced
- 3 cloves garlic smashed
- 2 pinches salt divided
- 1 pinch black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 cup red wine
- 2 teaspoons all-purpose flour
- 1 cup vegetable stock
- 6 cups water
- 2 cups instant polenta
- 1/2 stick butter
- 1 tablespoon heavy cream
- 2 sprigs fresh thyme roughly chopped
Get out a really large skillet on the stove and heat up the olive oil in it over medium high heat. Add the mushrooms and let them soften and start to release their liquid for about 3-5 minutes or so while you stir them. Add in the garlic and let it soften and get fragrant for another minute. While it all cooks, season it generously with one pinch of the salt, the black pepper, dried parsley and dried basil. Pour the wine in next and let the mushrooms absorb it for another 5 minutes. Finally, add in the flour and veggie stock and stir it all well. Let it simmer and thicken for 15 minutes.
While the mushrooms cook, make the polenta. Pour the water in a large saucepan and bring it to a boil. Slowly pour in the polenta while you stir so that it doesn’t lump up. Keep stirring while it cooks for about 2-3 minutes, until it is thick. Take it off the heat and stir in the butter, heavy cream and the other pinch of salt for seasoning. It should be a gorgeous, creamy polenta. Then just scoop the polenta into bowls and pour the mushrooms over it. Sprinkle the fresh thyme on top and serve immediately! Enjoy!!