Savory Mushrooms with Butter Sage Over Creamy Polenta
This meal takes under 30 minutes and showcases the herb-scented, hearty flavor of mushrooms. The mushrooms gently cook with onions, then are finished with butter and fragrant sage leaves that elevate their natural taste. Mushrooms make a satisfying substitute for meat: they’re meaty in texture, high in fiber and nutrients, and still light on the stomach. Serve this warming mushroom sauce over creamy polenta for an easy, comforting dinner that’s full of flavor.
Made with Amore,
Elena
Mushroom Varieties
For this recipe I used crimini mushrooms—similar to white button mushrooms but with a deeper color and flavor. Button mushrooms are the youngest, crimini are slightly more mature, and portobellos are the largest and most robust. Common types you can use alone or in combination include shiitake, portobello, crimini, button, oyster, enoki, beech, and maitake.
Mushrooms are versatile and nutritious: they are low in calories and fat-free, and they offer fiber, vitamins, and minerals. Flavor and nutritional content vary by variety, but any choice will work well in this dish.
Tips for Choosing and Storing Mushrooms
When selecting mushrooms, look for firm, dry caps without visible mold. Store them in a paper bag in the refrigerator for up to about five days. Brush off dirt and rinse lightly just before cooking to preserve texture.
Easy Polenta Recipe
If you haven’t made polenta before, this is a great time to try it. My easy polenta creates a creamy, smooth base that pairs beautifully with the mushroom sauce. Prepare the polenta according to your preferred method—stovetop or instant—until it reaches a soft, spoonable consistency.
This versatile mushroom sauce also works well tossed with your favorite pasta.
Mangia! Mangia! (Eat!)
Other Recipes for You:
Creamy Parmigiano Herb and Mushroom Chicken
Mediterranean Stuffed Pork Chops
Pumpkin and Parmigiano Pasta Sauce with Toasted Pine Nuts
Paccheri Pasta with Zucchini, Fresh Tomatoes, and Creme Fraiche
Creamy Mushroom Risotto Recipe
Polenta and Mushrooms (with sage butter sauce)
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Ingredients
- 1 recipe Easy Polenta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup vegetable or chicken broth
- 1/2 cup diced onion
- 8 ounces fresh mushrooms (crimini or other)
- 1 tablespoon fresh or dried sage leaves, torn if fresh
- Freshly grated Parmigiano for serving
- Salt and pepper to taste
Instructions
- Heat the olive oil in a medium frying pan over medium heat. Add the diced onion and cook until soft and lightly browned, about 5–6 minutes.
- Add the butter and mushrooms. Cook, stirring occasionally, until the mushrooms soften and release their juices, about 5–6 minutes.
- Stir in the sage and the broth. Season with salt and pepper to taste, then let the mixture simmer for about 5 more minutes so the flavors meld.
- Prepare the polenta according to the recipe or package directions.
- Serve the mushroom and sage butter sauce over the warm polenta and top with freshly grated Parmigiano. Serve hot and enjoy.
Nutrition
Carbohydrates: 50 g
Protein: 7 g
Fat: 7 g
Sodium: 88 mg
Potassium: 289 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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