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Braised Mushrooms with Polenta

  • 20 min
    Prep Time
  • 1 hr 5 min
    Total Time
  • 4 people
  • 307 per 1 serving


  • 1 pound assorted mushrooms (such as cremini, shiitake and porcini)
  • 1/4 cup extra virgin olive oil, divided
  • 2 large shallot, finely chopped
  • 1 large carrot, peeled and diced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced or pressed
  • 1 tablespoon tomato paste
  • 2 cups Pacific Foods® Organic Low Sodium Vegetable Broth
  • 1 cup red wine (such as Pinot Noir or Bordeaux)
  • 4 sprigs fresh thyme leaves
  • 1 bay leaf
  • 1 tablespoon all purpose flour
  • 1 package (18-ounce tube) prepared polenta


  • Step 1

    Cut mushrooms into bite-sized pieces. In a pot or Dutch oven heat 2 tablespoons oil over medium heat. Add half the mushrooms and cook until golden brown, about 4 minutes. Transfer mushrooms to a plate, add remaining 2 tablespoons oil to pan, and brown remaining mushrooms. Transfer to the plate. 

  • Step 2

    With the oil left in the pan add shallots, carrot, salt, and pepper. Sauté until tender, 6-8 minutes. Add garlic and tomato paste and cook, stirring, 1 minute more.

  • Step 3

    Add mushrooms back to pan along with 2 cups broth, wine, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer, partially covered, until mushrooms are very tender, about 20 minutes.  Remove and discard thyme and bay leaf.

  • Step 4

    In a small bowl stir flour with 1 tablespoon water until smooth. Add flour mixture to mushrooms and simmer until thickened, about 5 minutes.

  • Step 5

    While mushrooms cook, combine prepared polenta with remaining 3/4 cup broth in a medium saucepan. Heat until liquid comes to a boil. With an immersion blender, puree polenta to make a creamy consistency. Season to taste with salt and pepper.

  • Step 6

    Serve mushrooms over polenta and garnish with chopped fresh parsley, if desired.


  • Mushroom Ingredient Note: Different mushrooms can be cut in different ways for bite-sized pieces.  For creminis, cut in half. For maitakes (sometimes called hen-of-the-wood), break apart into bite-sized florets. For shiitakes, remove and discard stems and slice caps. 
Calories 307
Total Fat 14 g
Sat. Fat 1.9 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 691 mg
Total Carb 27 g
Dietary Fiber 3 g
Sugar 6 g
Protein 6 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 8 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.