Garlic Butter Mushrooms with Creamy Polenta and Fontina Pull Step-by-step instructions

Before you start

Before starting, set out all ingredients. Grate the fontina and Parmesan, mince the garlic, and pick the thyme leaves. Score the king oyster mushrooms in a diamond pattern and clean the cremini.

Have the polenta and water measured. Heat a large cast iron skillet over medium-high heat and bring a saucepan of water to a boil. Having everything ready ensures the mushrooms sear properly and the dish comes together quickly.

Instructions

Sear the mushrooms

1. 1Prepare the mushrooms and cheese
   Score the king oyster mushrooms in a diamond pattern, cutting about 1/4 inch deep. Wipe the cremini mushrooms clean and trim the stems. Grate the fontina on a box grater into a pile of shreds.
   Look for Diamond cuts are visible but not too deep, and the fontina is finely shredded.
   Tip Scoring helps the mushrooms absorb the garlic butter and creates crispy edges.
2. 2Melt butter with garlic and thyme
   Place a large cast iron skillet over medium-high heat. Add the butter and let it foam. Stir in the minced garlic and half of the fresh thyme leaves, cooking for 30 seconds until fragrant.
   Look for The butter is foaming and the garlic smells fragrant but not browned.
   Tip Keep the heat medium-high so the butter foams but does not burn.
3. 3Sear the mushrooms
   Add the scored king oyster mushrooms and whole cremini mushrooms to the skillet in a single layer. Cook without moving for 3-4 minutes until deep golden brown on the first side. Flip and cook another 3-4 minutes until all sides are caramelized and tender. Let it rest for 3 minutes before slicing.
   Look for Mushrooms are deep golden brown with crispy edges and smell nutty.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan; work in batches if needed to get a good sear.

The butter is foaming and fragrant with garlic and thyme. The mushrooms are deep golden brown with crispy edges and a nutty aroma.

The skillet has a rich, browned butter residue. The mushrooms are tender but still hold their shape. Do not rush this step; the color means flavor.

Assemble the polenta base

4. 4Cook the polenta
   In a medium saucepan, bring the water and salt to a boil. Slowly whisk in the polenta, reduce the heat to low, and cook, stirring occasionally, until thick and creamy, about 5 minutes for instant polenta.
   Look for Polenta is thick, smooth, and pulls away from the sides of the pan.
   Tip Whisk continuously when adding polenta to avoid lumps.
5. 5Spoon polenta onto plates
   Divide the creamy polenta among serving plates or a large platter, spreading it into an even layer.
   Look for Polenta holds its shape but is still soft and spoonable.
   Tip Warm the plates if serving immediately.
6. 6Arrange mushrooms over polenta
   Spoon the seared mushrooms and any garlic butter from the skillet over the polenta, spreading them evenly.
   Look for Mushrooms are nestled into the polenta with buttery juices pooling around.
   Tip Scrape all the garlic thyme butter from the skillet over the mushrooms.

The polenta is thick, creamy, and smooth, with no lumps. It has a soft, porridge-like consistency that holds a spoon upright. The mushrooms are nestled into the polenta, with buttery juices pooling around them. The plate looks rustic and inviting.

Melt the cheese and finish

7. 7Melt fontina over the top
   Scatter the shredded fontina evenly over the hot mushrooms and polenta. Let it melt for 1-2 minutes, or place under a broiler for a golden top.
   Look for Fontina melts into a golden, bubbly layer that stretches when pulled.
   Tip If using a broiler, watch closely to prevent burning.
8. 8Finish with thyme and Parmesan
   Shower the remaining fresh thyme leaves and grated Parmesan over the melted fontina. Pull a portion of the cheese to show the stretch and serve immediately.
   Look for Cheese pulls in long strands and the thyme and Parmesan add freshness.
   Tip Serve right away while the cheese is still stretchy.

The fontina has melted into a glossy, golden layer that stretches when pulled. The fresh thyme and Parmesan add a final touch of color and flavor. The dish smells rich and savory. The cheese pull is long and satisfying, making it ready to serve.

Common mistakes

Do not move the mushrooms too early; let them develop a deep crust before flipping. Overcrowding the skillet will cause them to steam instead of brown. Forgetting to score the king oyster mushrooms means less surface area for the butter and less crispy texture.

Using pre-shredded cheese can prevent smooth melting due to added starches. Cooking polenta without stirring may create lumps; whisk continuously when adding it to the water.

How to tell it’s done

The mushrooms are done when they are deep golden brown on all sides and tender when pierced with a knife. The polenta is done when it is thick and creamy, with no raw taste.

The fontina is melted when it is glossy and stretches when pulled. If using a broiler, the top should be golden in spots. The dish is best served hot, straight from the skillet, with the cheese pulling in long strands.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Shellfish: 145°F (63°C) in the thickest part