Go Back Email Link
A bowl of creamy Pecorino polenta, topped with assorted mushrooms cooked with cognac and garlic. Garnished with 3 small roasted tomatoes and Italian parsley.
Sacha Hirschfeld

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Mains
Cuisine: American, French, Italian
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Mushrooms
  • 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
Polenta
  • 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

Equipment

  • 1 medium pot
  • 1 large skillet
  • 1 wooden spoon

Method
 

Mushrooms:
  1. 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.
  2. 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.
  3. 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.
  4. Add the fresh herbs to the pan and season to taste.
Polenta:
  1. 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.
  2. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
  3. 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!

Notes

(I used a mix of crimini, portobello, and shiitake)