Stewed Mushrooms

with Creamy Goat Cheese Polenta & Fresh Herb Salad

30 MIN

2 Servings

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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.

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Nutrition

PER SERVING
Calories

550 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!