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

Tips for success

For the best sear, pat the mushrooms dry with a paper towel before adding them to the skillet. Moisture is the enemy of browning.

Use a heavy pan and let it heat thoroughly before adding the butter. When the butter foams, add the mushrooms and resist the urge to stir too soon; letting them sit ensures a golden crust.

To make the cheese pull extra dramatic, use a fork to lift a corner of the melted fontina and lift it high before draping it over the mushrooms.

The polenta can be made ahead and kept warm in a double boiler or with a splash of hot water. If the polenta becomes too thick, whisk in a little hot water until it loosens.

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 cremini with shiitake or oyster mushrooms for a different texture. Shiitake have a meaty bite, while oyster mushrooms are delicate and crisp when seared.
• Make it spicy: Add a pinch of red pepper flakes to the garlic butter while cooking the mushrooms. The heat will complement the nutty fontina and earthy polenta.
• Top with a fried egg: For a brunch twist, top each serving with a fried egg. The yolk adds richness and a silky sauce that mingles with the cheese and butter.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to the polenta.

Freezer

Polenta freezes well for up to 3 months; thaw in the fridge overnight and reheat with water. Mushrooms and cheese are best enjoyed fresh.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a skillet over medium heat with a splash of water. Stir the polenta to recombine.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The polenta will firm up when chilled, so add a splash of water or broth when reheating to restore its creamy texture.

The fontina can be grated and the mushrooms cleaned and scored up to a day ahead. Store the mushrooms in a sealed container in the fridge.

The polenta can be cooked ahead and reheated with a little water. The dish is best assembled and finished just before serving.

Serving ideas

Serve this as a main course for four, or as a hearty side for two. A simple green salad with a lemony vinaigrette would cut through the richness nicely. Crusty bread is also welcome to soak up any extra garlic butter and cheese.

For a more substantial meal, serve the mushrooms and polenta alongside a roast chicken or seared steak.

The dish is also delicious as a vegetarian main, paired with a glass of light red wine like Pinot Noir or a dry white like Sauvignon Blanc.

Frequently asked questions

Recipe card

Garlic Butter Mushrooms with Creamy Polenta and Fontina

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 8 oz king oyster mushrooms
• 8 oz cremini mushrooms
• 4 oz aged Italian fontina cheese, grated
• 4 cloves garlic, thinly sliced
• 2 tbsp fresh thyme leaves, plus more for garnish
• 4 tbsp unsalted butter
• 1 cup quick-cooking polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• kosher salt, to taste
• black pepper, to taste

Instructions

1. Clean the king oyster and cremini mushrooms with a damp paper towel. Trim the tough ends from the king oyster mushrooms, then score the caps in a diamond pattern, making shallow cuts about 1/4 inch deep. Leave the cremini mushrooms whole if small, or halve any large ones. Grate the fontina cheese on the large holes of a box grater into a bowl. Set aside.
2. In a medium saucepan, bring the water to a boil over high heat. Slowly whisk in the polenta in a steady stream, reduce the heat to low, and cook, stirring frequently, until the polenta is thick and creamy, about 5 to 7 minutes for quick-cooking polenta. Season with salt and pepper. Keep warm over very low heat, adding a splash of water if it becomes too thick.
3. In a large cast iron skillet over medium-high heat, melt the butter until it foams. Add the garlic and thyme leaves, and cook for 30 seconds until fragrant. Add the mushrooms in a single layer, cut-side down if scored. Sear without moving for 3 to 4 minutes, until deep golden brown. Flip and sear the other side for another 3 to 4 minutes. Season with salt and pepper.
4. Spoon the creamy polenta onto serving plates or a large platter. Top with the seared mushrooms, including all the garlic and thyme from the skillet. Pour any remaining garlic butter over the mushrooms.
5. Scatter the grated fontina cheese evenly over the hot mushrooms and polenta. The residual heat will melt the cheese, but for a more molten result, place the serving dish under a hot broiler for 1 to 2 minutes, watching closely, until the cheese is bubbly and golden in spots.
6. Shower the dish with the grated Parmesan and fresh thyme leaves. For a dramatic finish, pull a portion of the melted cheese into a long stretchy ribbon and drape it over the top. Serve immediately.

Contains: milk, mollusks

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

45 g

Fat

32 g

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