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Mushrooms Stew with Polenta

Updated: Feb 14

  • Are you a fan of mushrooms? I personally am. A wonderful mixture of mushrooms gives a fantastic taste and smell. Side dish that goes with polenta, rice, purée, boiled potatoes also with pasta. It is an irresistible choice for those on a diet and a perfect and healthy food, an ideal substitute for any meat. Follow this incredible recipe that I believe you will make more often. Follow this lovely recipe.

Ingredients: simple, total time: 70 min. 4 serving
  • 4 Tablespoons olive oil

  • 2 big head of onion/ finely chopped

  • 1 teaspoon dry herbal spice/Vegeta

  • 3 cloves of garlic/ finely chopped

  • 500 g of mushrooms Pleurotus/cut into sheets

  • 150 g Portobello Mushrooms /or 1 Tablespoon of chopped Nori seaweed (for a stronger sea flavor-add more seaweed)

  • 3 cherry tomatoes/ skinned and quartered

  • 350 g or tomato paste

  • 200 ml of water

  • 100 ml of wine for cooking

  • 2 teaspoons of red ground pepper

  • fresh parsley to taste/ finely chopped

  • salt and pepper to taste

  • 1/2 cup of polenta + 2 cups of water

  1. Prepare all the ingredients as described above.

  2. Take a deep-frying pan and pour 4 spoons of oil, wait for it to heat up a little, then add the chopped onion. During stewing cover pan and put 1 teaspoon herbal spice -Vegeta, stir periodically until the onion turns yellow and soft. Cook about 20 min. When the onion has completely softened and become united, add chopped garlic, and stir the ingredients well.

  3. As soon as the garlic starts to smell, add the prepared sliced ​​Pleurotus mushrooms, stir and when they get to soften, add red ground pepper, stir well, then add the little wine. Wait for the alcohol to evaporate, then add the chopped tomatoes, Portobello mushrooms, stir, and cover pan-cook about 15 min. -then add tomato paste, salt and pepper to taste.

  4. During cooking, add water as needed, depending on the thickness you want to get. I wanted it to be a little thicker, I don't like watery sauces 😆.

  5. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Cook for about 40 minutes on slightly moderate heat. 5 minutes before the end of cooking, add chopped fresh parsley and mix the ingredients again, let it soak for another 5 minutes.

  6. Boil the water for the polenta on a slightly moderate heat, add 1 teaspoon of salt, then gradually add the polenta, stir for several 10–13 minutes while constantly stirring.

  7. When the polenta has thickened enough and is bubbling, it means it is done and turn off the heat.

  8. Serve this dish in deep plates. First pour the polenta into the plates, then pour over the mushrooms and this irresistible sauce.

  9. Before serving the polenta on plates, first pass the plates through a stream of cold water, then shake off the excess water. So that the polenta does not stick to the bottom, let it cool in the plate for about 10 minutes before pouring this mushroom sauce.

  10. In this recipe, I have used brown mushrooms, which give an irresistible smell and taste! My advice: when You make this mushroom sauce is to always choose them in brown color!

  11. If you don't have algae in your stores, you can replace them with other: bamboo, greens, chard, spinach, or broccoli. Whatever you decide, you won't go wrong. All of these foods are very healthy and full of chlorophyll!

  12. You can also use dry parsley if you haven't at home.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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