This richly flavorful, umami-packed mushroom bourguignon is surprisingly easy to make, thanks to a couple of genius polenta hacks. First, whisk your polenta with Pacific Foods® Organic Low Sodium Vegetable Broth to impart extra savoriness. Then, bake it in a preheated oven until the liquid is absorbed — this eliminates the need to keep stirring in order to prevent burning, making an otherwise fairly involved dish practically effortless.
Ingredients
- 3 tablespoons olive oil
- 1 pound cremini mushroom, cleaned and trimmed (about 6 cups)
- 2 cups frozen pearl onions, thawed (from 1 14.4-ounce package)
- 4 small (1 1/2 ounces) carrots, peeled and cut into 3/4-in. pieces (about 1 cup)
- 1 (1-ounce) shallot, chopped (about 1/4 cup)
- 2 tablespoons tomato paste
- 3/4 cup dry red wine
- 4 fresh thyme leaves, plus more for garnish
- 5 1/2 cups Pacific Foods® Organic Low Sodium Vegetable Broth, divided
- 1 tablespoon less sodium tamari or soy sauce
- 1 fresh or dry bay leaf
- 1 1/2 teaspoons cornstarch
- 3 tablespoons cold unsalted butter, 2 tablespoons cut into 1/2 -inch pieces, divided
- 1 1/2 teaspoons white miso
- 1 cup coarse-ground polenta
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
- 1 cup Parmesan cheese, finely shredded (about 2 ounces)
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Instructions
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Step 1
Preheat the oven to 375°F. Prepare the Mushrooms: Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high. Add mushrooms and arrange in an even layer; cook, undisturbed, until starting to brown, about 3 minutes. Stir and continue to cook, stirring occasionally, until browned all over, about 2 more minutes. Transfer to a bowl; do not wipe the skillet clean.
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Step 2
Add remaining 1 tablespoon oil to skillet over medium and stir in pearl onions and carrots; cook, stirring often, until browned, 2 to 3 minutes. Stir in shallots and garlic and cook, stirring constantly, until softened and fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until carrots are coated in tomato paste and paste has darkened in color, about 2 minutes.
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Step 3
Stir in wine and thyme sprigs; cook, stirring occasionally, until wine has reduced and thickened, about 2 minutes. Stir in 1 1/2 cups Pacific Foods® Organic Low Sodium Vegetable Broth, tamari, and bay leaf; bring to a boil over medium-high. Reduce heat to medium-low to maintain a simmer, partially cover, and cook, stirring occasionally, until vegetables are tender and sauce has reduced, about 35 minutes.
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Step 4
Meanwhile, prepare the polenta: Whisk together 4 cups broth, polenta, and, pepper in a 2-quart (8x8 or 7x11 in) baking dish. Season with kosher salt. Bake in a preheated oven until water is absorbed and polenta has thickened, 30 to 35 minutes. Transfer the baking dish to a cooling rack. Whisk in cream, Parmesan, and 2 tablespoons butter until butter and cheese have melted and polenta is smooth.
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Step 5
Whisk together cornstarch and 1 tablespoon water until smooth; stir into simmering mushrooms and continue to simmer, stirring once or twice, until thickened, about 2 minutes. Remove from heat and stir in 1 tablespoon butter and miso until smooth and melted, about 1 minute. Ladle mushroom mixture over polenta and serve immediately.
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Tips
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For a lighter version of this dish, try swapping the heavy cream for half-and-half.
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