Polenta is one of those interesting foods. It sets up as it cools, becoming firm and slicable, and yet has a creamy, naturally dairy-free consistency. This recipe for polenta with wild mushrooms using store-bought cooked polenta, which is usually vegan-friendly. But you can also make your own polenta if you prefer! We like this dish as small plates, and often use half as much polenta since we really like mushrooms.
Enjoy this Plant-Based Polenta with Wild Mushrooms
This recipe was shared with us about 14 years ago, but we’ve updated it! We also have some tips in the FAQs below to adapt this polenta with wild mushrooms to your needs.
Are there Any Substitutes for the Marsala Wine?
Marsala is a type of cooking wine. You can use madeira wine or a dry white wine instead. For an alcohol-free version, we recommend using more broth and a splash of balsamic vinegar.
Can I Use a Different Broth?
Yes, vegetable broth or mushroom broth are great options for plant-based. But if you just need dairy-free, you can use a chicken or beef broth.
Where Can I Find Polenta?
We buy the polenta tubes in the shelf-stable aisles, usually near the pasta or Italian food.
Can I Make My Own Polenta?
Definitely! And it’s pretty easy. You can buy dry polenta, and follow the instructions on the package. If it calls for butter, you can use dairy-free butter alternative or oil. It’s simply cooked on the stove-top, then poured into a dish to set. Once set, you can slice it. You do need to plan ahead for this, as it takes at least 2 hours for the polenta to set up. You can also use this seared polenta recipe to make a flavorful dairy-free polenta.
Special Diet Notes: Polenta with Wild Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
- 2 tablespoons + 1 tablespoon olive oil, divided
- ⅔ cup canned vegetable broth
- 1 pound mixed mushrooms (see note below)
- ¼ cup dry marsala wine
- 1 tablespoon minced garlic
- 2 green onions, chopped
- Salt, to taste
- Black pepper, to taste
- 1 pound cooked polenta, cut into 12 slices
- Preheat your broiler.
- Heat the 2 tablespoons oil in a large heavy skillet over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms soften, about 6 minutes.
- Add the broth, Marcela, and green onion, and simmer stirring occasionally to scrape up the brown bites, for about 5 minutes, or until the liquid is reduced by half. Season with salt and pepper.
- Arrange the polenta on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil the polenta until golden, about 3 minutes per side.
- Transfer the polenta to a serving plate. Spoon the mushroom and sauce over the polenta slices to serve.