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Stewed Mushrooms Fill 1 Created with Sketch.

with Creamy Goat Cheese Polenta & Fresh Herb Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories

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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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!