Garlic Butter Mushrooms with Creamy Polenta and Fontina Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a good melting cheese like fontina, young Gouda, or Gruyère. Grate it yourself from a block; pre-shredded cheese often contains anti-caking agents that hinder melting.

Let the cheese sit on the hot mushrooms and polenta for a minute before serving to ensure it is fully melted and stretchy.

To get a deep golden sear on the mushrooms, make sure the skillet is hot before adding the butter. The butter should foam but not brown too much. Do not stir the mushrooms constantly; let them sit to develop a crust. If the pan becomes dry, add a little more butter or oil.

Variations

• Add greens: Stir a handful of baby spinach or kale into the polenta just before serving. The heat will wilt the greens, adding color and a mild bitterness that balances the richness.
• Use different mushrooms: Replace the king oyster mushrooms with shiitake or oyster mushrooms for a different texture. Use a mix of wild mushrooms for a more complex flavor.
• Make it spicy: Add a pinch of red pepper flakes to the garlic butter when cooking the mushrooms. The heat will cut through the creaminess of the polenta and cheese.
• Top with an egg: For a brunch version, cook a fried or poached egg and place it on top of the mushrooms. The runny yolk adds extra richness and makes the dish more filling.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezer

The dish can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot throughout. Add a splash of water or broth to loosen the polenta.

Leftovers can be refrigerated in an airtight container for up to 3 days. The polenta will thicken when chilled; add a splash of water or broth when reheating to loosen it.

The mushrooms can be reheated in a skillet to regain some crispness. The cheese will not be as stretchy after refrigeration, but the flavor remains.

The polenta can be made ahead and kept warm in a slow cooker or reheated with a little water. The mushrooms can be seared in advance and reheated in a skillet with a bit of butter.

Grate the cheeses and chop the herbs ahead of time. Assemble and melt the cheese just before serving for the best texture.

Serving ideas

Serve this dish immediately while the cheese is hot and stretchy. A long cheese pull is part of the experience.

The creamy polenta and rich mushrooms make it a satisfying main course, but it can also be served as a side dish alongside roasted chicken or steak. For a lighter meal, pair it with a simple green salad.

The dish is hearty enough on its own, but crusty bread is excellent for sopping up the garlic butter and polenta. A glass of dry white wine or a light red wine complements the earthy mushrooms and nutty cheese. For a vegetarian feast, serve it with a roasted vegetable platter.

Frequently asked questions

Recipe card

Garlic Butter Mushrooms with Creamy Polenta and Fontina Pull

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 8 oz king oyster mushrooms
• 8 oz cremini mushrooms
• 6 oz aged Italian fontina cheese, grated
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 3 tbsp unsalted butter
• 1 cup instant polenta
• 4 cups water
• 1 tsp kosher salt, plus more for seasoning
• 1/4 cup grated Parmesan cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide the creamy polenta among serving plates or a large platter, spreading it into an even layer.
6. Spoon the seared mushrooms and any garlic butter from the skillet over the polenta, spreading them evenly.
7. 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.
8. 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.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

32 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.