These mushrooms in red wine served with creamy polenta are such a fantastic and quick dinner option that is vegetarian and so tasty!
Preparation:
Cook:
Level: Easy
Ingredients
- 1 dash Olive oil
- 24 ounces, weight Cremini mushrooms, thinly sliced
- 3 cloves Garlic, crushed
- 2 pinches Fine salt
- 1 pinch Black pepper
- ½ teaspoon Dried parsley
- ½ teaspoon Dried basil
- 1 cup Red wine
- 2 teaspoons All purpose flour
- 1 cup Vegetables soup
- 6 cups Water
- 2 cups Instant polenta
- ½ sticks Butter
- 1 tbsp Heavy cream
- 2 strands Fresh thyme, coarsely chopped
Preparation
Get a very large skillet out on the stove and heat the olive oil in it over medium-high heat. Add the mushrooms and let them soften and start to release their liquid for about 3-5 minutes or so while you stir them. Add the garlic and let it soften and flavor for another minute. While cooking, season generously with a pinch of salt, black pepper, dried parsley and dried basil. Then pour in the wine and let the mushrooms absorb it for another 5 minutes. Finally, add the flour and the vegetable broth and mix everything well. Simmer and thicken for 15 minutes.
While the mushrooms cook, prepare the polenta. Pour the water into a large saucepan and bring it to a boil. Slowly pour in the polenta while stirring so that it does not form lumps. Keep stirring while cooking for about 2-3 minutes, until thickened. Remove from the heat and stir in the butter, heavy cream and the other pinch of salt for seasoning. It should be a wonderful creamy polenta. Then simply pour the polenta into bowls and pour the mushrooms over it. Sprinkle with fresh thyme and serve immediately! Enjoy!
