Polenta Mushroom Sauce

5.0 from 5 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • Pan-fried polenta
  • 1 packet (24 oz) precooked polenta, cut into 12-14 pieces
  • 4 tablespoon olive oil
  • Mushroom sauce
  • 4 tablespoon unsalted butter, divided
  • 3 cloves garlic, minced
  • 30 gram (1 oz) dried shiitake, soaked in 1 cup water to soften and thinly sliced
  • 450 gram (16 oz) button mushroom, thinly sliced
  • 2 tablespoon heavy cream, or substitute with evaporated milk/milk
  • 2 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • Garnish (optional)
  • cherry tomatoes
  • thinly sliced scallions/parsley


  1. Fry polenta: Heat olive oil in a non-stick frying pan or a well-seasoned cast-iron pan over medium-high heat. Pan-fry polenta until both sides are golden brown, about 3 minutes per side. Set aside.
  2. Mushroom sauce: In the same pan, melt two tablespoons of butter and sauté garlic until fragrant but not browned.
  3. Add thinly sliced shiitake and button mushrooms, stir for about 5 minutes, or until wilted.
  4. Pour 1/2 cup of shiitake soaking liquid and cook until it has reduced by half.
  5. Add the remaining two tablespoons of butter, heavy cream, and soy sauce. Continue cooking until the sauce is thick.
  6. Serve: Serve pan-fried polenta with the mushroom sauce. Garnish with cherry tomatoes and scallions/parsley.

Another great recipe by https://vforveggy.com.