Truffled Roasted Mushrooms on Garlic Polenta
Indulge in the earthy elegance of Truffled Roasted Mushrooms on Garlic Polenta, a restaurant-worthy dish that’s perfect for cozy dinners or special occasions. Velvety, buttery polenta infused with garlic serves as the perfect canvas for golden, thyme-scented roasted cremini mushrooms, finished with a drizzle of luxurious white truffle oil. This recipe is a celebration of rich, savory flavors that come together in just under an hour, making it both impressive and surprisingly simple to prepare. Garnished with a sprinkle of fresh parsley, each bite offers a creamy, aromatic experience that’s balanced and deeply satisfying. Whether you're hosting guests or enjoying a quiet night in, this dish effortlessly elevates your table. Keywords: truffled roasted mushrooms, garlic polenta, creamy polenta recipe, vegetarian dinner idea, truffle oil recipe.
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Recipe Information
Ingredients
- 500 g Cremini mushrooms
- 2 tbsp Olive oil
- 2 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cloves Garlic
- 1 cup Polenta (dry)
- 4 cups Vegetable stock
- 2 tbsp Unsalted butter
- 0.5 cup Parmesan cheese (grated)
- 1 tbsp White truffle oil
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Clean the mushrooms with a damp paper towel and cut into halves or quarters, depending on their size.
Place the mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with fresh thyme, salt, and pepper, then toss to coat evenly.
Roast the mushrooms in the oven for 20-25 minutes, stirring halfway through, until golden and tender.
While the mushrooms are roasting, mince 2 garlic cloves and set aside. Crush the remaining 2 garlic cloves and add them to a saucepan with the vegetable stock.
Bring the vegetable stock to a boil, then reduce the heat to medium-low and remove the crushed garlic cloves.
Slowly whisk the polenta into the hot vegetable stock in a thin, steady stream, ensuring it doesn’t clump.
Cook the polenta over low heat, stirring frequently, for about 20 minutes, or until it thickens and the grains are tender.
Stir in the minced garlic, butter, and grated Parmesan cheese, and season with salt and pepper to taste.
Divide the garlic polenta evenly among serving plates or bowls.
Top the polenta with the roasted mushrooms, then drizzle each serving with a small amount of white truffle oil.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
