The Ultimate Comfort Food

SCRAPS #29: savory mushroom stew over creamy polenta

Saucy roasted mushrooms over creamy polenta is one of the most comforting meals you’ll make this season. The recipe starts with savory roasted mushrooms turned into a hearty stew. If you’re feeling frisky, don’t hesitate adding more vegetables to the mix, think carrots, red peppers, maybe some cabbage. The base liquid for the stew is any stock (or even bone broth) you might have in your kitchen: chicken, beef, vegetable, it’s your choice. I used a homemade onion-heavy stock that paired beautifully with the mushrooms.

The second element of the recipe is a creamy, restaurant-style polenta. If you’ve never cooked polenta before, don’t worry, it’s hard to mess it up, I’d say it’s as easy as making an oatmeal porridge. My main tip is to constantly whisk and taste the polenta. I never time the process, it’s easier to taste it and check if the grains are fully cooked and keep on whisking. To step it up a notch, for the silkiest polenta mix in some butter, cream and cheese. If you’re looking to make this plant-based, vegan alternatives for butter and cream will definitely do the job here. I included a video below in the recipe section as a visual guide for everyone. As always thank you for being here and enjoy!

If you’re looking for other things to make this week, here are some ideas:

• veggie pot pie - same genre with today’s mushroom stew and creamy polenta, this one’s a hearty, easy to make and delicious meal for a busy weeknight

• citrus glazed carrots - a bright, refreshing side dish for any dinner: pair it with chicken, fish, or some veggie patties and call it a day

• smoked sage cranberry cocktail - I love serving some version of a smoked cocktail for my guests at dinner, it’s a ridiculously easy (and fun) way to wow everyone at the table. If you have leftover canned cranberry sauce from Thanksgiving, put it to good use and make this!

• Caesar fennel salad - a twist on the classic Caesar salad, instead of the traditional Romaine lettuce, I’m using crisp, savory fennel as the base. It’s absolutely delicious!

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RECIPE

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 60 minutes

Printable recipe down below:

MushroomStewCreamyPolenta

60.1KB ∙ PDF file

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Watch recipe video HERE

INGREDIENTS

Mushroom Stew

• 500 g or 1 lb mixed mushrooms, such as cremini, shiitake, oyster, etc. 

• 1 yellow onion, chopped

• 4 garlic cloves, chopped

• 1/2 teaspoon Aleppo pepper

• 1/2 teaspoon whole coriander seeds 

• 1/2 teaspoon whole cumin seeds

• 1/2 teaspoon black peppercorns

• 2 tablespoons cornstarch

• 1 1/2 cup any stock or bone broth, plus more as needed

  • I used an onion-heavy vegetable stock

• Soy sauce

• Balsamic vinegar   

• Extra-virgin olive oil 

• A handful cilantro or parsley, finely chopped 

Creamy Polenta

• 1 cup cornmeal

• 4 cups water 

• 1/2 cup cream, plus more as needed

• 4 tablespoons butter 

• Freshly grated Parmesan cheese, optional 

• Kosher salt

INSTRUCTIONS

1. Heat the oven to 400°F (205°C). Tear the mushrooms into smaller chunks and arrange them in a single layer (making sure they’re not overlapping) on a baking sheet. Generously drizzle the mushrooms with a few glugs of olive oil (about 5 tablespoons), balsamic vinegar (about 2 tablespoons), soy sauce (about 3 tablespoons), and a pinch of salt. Roast for 30 to 35 minutes, or until the mushrooms get nice and toasty. All ovens are a little different, so make sure to check on your mushrooms halfway through cooking to prevent them from overcooking or browning too fast.

2. While the mushrooms are roasting, add a few glugs of oil to a deep pan over medium heat. Add the onions and sauté for 4 to 5 minutes, or until translucent. In the meantime, crush the cumin seeds, Aleppo pepper, coriander seeds, and peppercorns in a mortar and pestle or with the back of a knife. Add the spices and chopped garlic to the pan and cook for 2 more minutes. Remove off heat until the mushrooms are done.

3. Place the pan back over medium heat. Add the mushrooms. Sprinkle the cornstarch all over the mushrooms and toss to coat. Slowly drizzle in the stock, while constantly stirring. Season with salt, soy sauce and a drop of vinegar if needed. All stocks are different, so when it comes to seasoning, I prefer to leave that up to you to figure out what your base needs. Pro tip: a dollop of any miso will elevate the broth. Simmer for 10 to 15 minutes, or until the mushroom stew has thickened.

4. For the polenta, bring 4 cups of water in a medium saucepan over medium heat. Season the water with a big pinch of salt. Once the water is simmering, slowly pour in the cornmeal while constantly whisking. Reduce the heat to medium low and simmer the polenta, while constantly whisking to prevent it from sticking to the bottom of the pan for 15 to 20 minutes. If the polenta gets too thick to whisk, switch to a wooden spoon. Taste a teaspoon of cooked polenta: if it’s still grainy, continue cooking, if it’s soft, thick and porridge-like, turn off the heat. Add the butter, and whisk to melt and incorporate. Slowly drizzle in the cream. Add more cream until the polenta reaches the desired consistency. Season with more salt to taste. If using, grate a handful of Parmesan in the polenta and mix to combine.

5. Serve right away.

6. To reheat the polenta, simply microwave it or cook it in a saucepan with a splash of milk, cream and water.