Name: Sherry Mushrooms with Creamy Polenta and Gremolata Recipe
Prep time: 20 min
Cook time: 1 h
Yield: 4
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

sherry-mushroom-with-creamy-polenta-and-gremolata-recipe

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!