Stewed Mushrooms with Creamy Goat Cheese Polenta & Fresh Herb Salad

Stewed Mushrooms

with Creamy Goat Cheese Polenta & Fresh Herb Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

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.

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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
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step-by-step
instructions
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!

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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!