This Polenta with Shiitake Mushrooms and Gravy is the simple, savory, and satisfying weeknight meal of your dreams. You just need a handful of ingredients and less than twenty minutes to be feasting on this gourmet meal.

Weather you are looking for new Meatless Monday ideas, or your simply don’t feel like cooking an elaborate meal, this dish is sure to please. Polenta serves as the perfect carrier for tender shittake mushrooms and a vegetarian gravy. The simple gravy finds flavors from sweet shallots, savory vegetable broth, herbaceous and piney thyme, and and a punch of dry white wine.

Ingredients

1lb 2oz pre-cooked polenta 

½ cup vegetable broth

8 oz shiitake mushrooms, sliced

¼ cup white wine

3 sprigs thyme

1 medium shallot

Oil for two pans

 

Directions

  1. Preheat two large saucepans to medium heat and lightly drizzle with oil.
  2. Prepare ingredients by slicing polenta into equal 1/2 inch disks, and finely dicing shallot
  3. In one saucepan, add shallots and thyme, stirring occasionally until shallots are translucent and thyme is fragrant, about 3-4 minutes.
  4. Once this is complete, add mushrooms and white wine.
  5. Allow white wine to reduce by half in volume before adding vegetable broth. Allow this mixture to come to a boil, then reduce heat to medium-low to continue simmering while you prepare the polenta.
  6. Add polenta to the second hot pan and fry for 3-4 minutes per side, allowing them to become slightly darkened.
  7. Serve hot by portioning polenta onto a plate and topping with the mushrooms and gravy.
This Polenta with Shiitake Mushrooms and Gravy is the simple, savory, and satisfying weeknight meal of your dreams.
This Polenta with Shiitake Mushrooms and Gravy is the simple, savory, and satisfying weeknight meal of your dreams.
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Polenta with Shiitake Mushrooms and Gravy

This Polenta with Shiitake Mushrooms and Gravy is the simple, savory, and satisfying weeknight meal of your dreams. You just need a handful of ingredients and less than twenty minutes to be feasting on this gourmet meal.

Author: Maddie Augustin
Ingredients
  • 1 lb 2oz pre-cooked polenta
  • ½ cup veg broth
  • 8 oz shiitake mushrooms sliced
  • ¼ cup white wine
  • 3 sprigs thyme
  • 1 medium shallot
  • Oil for two pans
Instructions
  1. Preheat two large saucepans to medium heat and lightly drizzle with oil.
  2. Prepare ingredients by slicing polenta into equal 1/2 inch disks, and finely dicing shallot
  3. In one saucepan, add shallots and thyme, stirring occasionally until shallots are translucent and thyme is fragrant, about 3-4 minutes.
  4. Once this is complete, add mushrooms and white wine.
  5. Allow white wine to reduce by half in volume before adding vegetable broth. Allow this mixture to come to a boil, then reduce heat to medium-low to continue simmering while you prepare the polenta.
  6. Add polenta to the second hot pan and fry for 3-4 minutes per side, allowing them to become slightly darkened.
  7. Serve hot by portioning polenta onto a plate and topping with the mushrooms and gravy.