What’s better than Garlicky Mushrooms with Cognac? When they’re served overtop Creamy Polenta With Pecorino! This recipe is the poster boy for Vegetarian comfort food!
Mushrooms with Cognac & Creamy Pecorino Polenta
What's better than Garlicky Mushrooms with Cognac? When they're served overtop Creamy Polenta With Pecorino! This recipe is the poster boy for Vegetarian comfort food!
- 1 medium pot
- 1 large skillet
- 1 wooden spoon
- 1 ¼ lb mushroom of choice left whole or cut into large pieces
- ½ cup shallots halved and thinly sliced
- 2 tbsp salted butter cultured is ideal
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves minced
- 2 tbsp cognac
- 2 tsp balsamic vinegar
- kosher salt
- freshly ground pepper
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1 tbsp Italian parsley chopped
- 2 cups vegetable or chicken stock
- 2 cups whole milk
- 1 cup polenta cornmeal
- 1 tsp kosher salt
- 2 tbsp salted butter
- ⅓ cup Pecorino Romano finely grated ; more for serving
- Heat butter and oil in a large heavy skillet over medium-high heat. Make sure you're using a pan large enough to fit the mushrooms in a single layer. Let the butter and oil start to bubble and turn a light golden brown. Add the mushrooms and shallots; toss to coat in the butter. Let the mushrooms cook undisturbed for 3-4 minutes.
- Stir the mushrooms and lower the heat to medium. Season with salt and pepper. Continue cooking until mushrooms are a deep brown color, and any released liquid has evaporated, about 5-6 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with cognac and balsamic vinegar, scraping down any brown bits from the bottom of the pan with a wooden spoon. Give the shrooms a good toss and cook until the cognac and vinegar are reduced, about 2 minutes.
- Add the fresh herbs to the pan and season to taste.
- Heat water, milk, and salt in a saucepan over medium-high heat. When it's steaming and starting to roll to a boil, slowly pour in the polenta and whisk constantly until the polenta is fully incorporated.
- Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
- Remove the thickened polenta from heat and add the butter and cheese. Stir until creamy and smooth. Taste, adjust the salt if needed, and serve immediately!
(I used a mix of crimini, portobello, and shiitake)