Stewed Mushrooms with Creamy Goat Cheese Polenta & Fresh Herb Salad

Stewed Mushrooms

with Creamy Goat Cheese Polenta & Fresh Herb Salad

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

As rain reinvigorates the fields, conditions are becoming perfect for a wide variety of mushrooms. In this dish you’ll sauté three different varieties (cremini, oyster and pioppini) and finish them in a goat cheese-infused sauce to highlight their rustic, rich flavor. We’re also taking full advantage of the season’s leafy herbs with a lightly-seasoned garnish containing parsley, chives and chervil—a fine herb with a delicate flavor similar to aniseed. Served atop hearty polenta, these seasonal favorites make the perfect vegetarian entrée.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Stewed Mushrooms with Creamy Goat Cheese Polenta & Fresh Herb Salad
Title
  • ¾ cup Polenta
  • ¼ lb Cremini Mushrooms
  • ¼ lb Oyster Mushrooms
  • ¼ lb Pioppini Mushrooms
  • 3 cloves Garlic
  • 1 large bunch Chervil
  • 1 large bunch Chives
  • 1 large bunch Parsley
  • 3 Tbsps Butter
  • 4 oz Goat Cheese
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, heat a big pinch of salt and 3 cups of water to boiling on high. Quarter the cremini mushrooms. Cut the oyster mushrooms into bite-sized pieces. Trim off and discard the root ends of the pioppini mushrooms. Peel and mince the garlic. Pick the parsley and chervil leaves off the stems; discard the stems. Cut the chives into ½-inch pieces. Crumble the goat cheese.

Make the goat cheese polenta:
2 Make the goat cheese polenta:

Once the pot of water is boiling, slowly stir in the polenta, whisking to break up any clumps. Reduce the heat to low and simmer for exactly 5 minutes, or until thickened. Remove from heat and stir in half the goat cheese and half the butter until thoroughly combined; season with salt and pepper to taste. Cover and set aside in a warm place.

Brown the mushrooms:
3 Brown the mushrooms:

While the polenta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini, oyster and pioppini mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned; season with salt and pepper.

Stew the mushrooms:
4 Stew the mushrooms:

Add the garlic to the pan of mushrooms. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the remaining goat cheese, remaining butter and ¼ cup water. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the mushrooms are coated; season with salt and pepper to taste. Remove from heat.

Make the herb salad & plate your dish:
5 Make the herb salad & plate your dish:

While the mushrooms stew, in a medium bowl, combine the parsley, chervil and chives. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Divide the goat cheese polenta between 2 bowls. Top with the stewed mushrooms and herb salad. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, heat a big pinch of salt and 3 cups of water to boiling on high. Quarter the cremini mushrooms. Cut the oyster mushrooms into bite-sized pieces. Trim off and discard the root ends of the pioppini mushrooms. Peel and mince the garlic. Pick the parsley and chervil leaves off the stems; discard the stems. Cut the chives into ½-inch pieces. Crumble the goat cheese.

2 Make the goat cheese polenta:

Once the pot of water is boiling, slowly stir in the polenta, whisking to break up any clumps. Reduce the heat to low and simmer for exactly 5 minutes, or until thickened. Remove from heat and stir in half the goat cheese and half the butter until thoroughly combined; season with salt and pepper to taste. Cover and set aside in a warm place.

Make the goat cheese polenta:
Brown the mushrooms:
3 Brown the mushrooms:

While the polenta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini, oyster and pioppini mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned; season with salt and pepper.

4 Stew the mushrooms:

Add the garlic to the pan of mushrooms. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the remaining goat cheese, remaining butter and ¼ cup water. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the mushrooms are coated; season with salt and pepper to taste. Remove from heat.

Stew the mushrooms:
Make the herb salad & plate your dish:
5 Make the herb salad & plate your dish:

While the mushrooms stew, in a medium bowl, combine the parsley, chervil and chives. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Divide the goat cheese polenta between 2 bowls. Top with the stewed mushrooms and herb salad. Enjoy!

Browse Steps
1 of 5