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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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 Cooking
  • 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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Stewed Mushrooms

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