Mushroom Strogonoff with creamy polenta Recipe

Delicious warm and comforting dish of sauteed mushrooms with a creamy polenta base. Perfect for autumn!

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Fresh mixed wild mushroom(s) : 600 g
  • Garlic clove(s) : 3 whole
  • Banana shallot(s) : 1 whole
  • Flat leaf parsley : 0.5 bunch
  • Double cream : 150 cl
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Dijon mustarde : 20 g
  • Dark rum : 50 cl
  • Part two of the recipe
  • Polenta : 500 g
  • Vegetable stock : 2 L
  • Unsalted butter : 100 g
  • Grated parmesan : 150 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn



    Heat the oil in a pan over medium heat and add the shallots and garlic. Cook gently for a few minutes until softened but not coloured (being careful not to let them scorch), then add the mushrooms and cook until soft.

    Meanwhile, bring half the stock to a boil and add the polenta while whisking thoroughly to avoid any lumps. Reduce the heat and keep stirring, you may need to add more stock but be careful not to make it too runny.

    Keep cooking for about 5-6 minutes until it thickens and you see slow heavy bubbles surface.


    Add a splash of the liquor to the mushrooms, increase the heat and bubble until the brandy has almost evaporated. Turn down the heat and add the double cream and mustard. Taste and sadjust seasoning, then cook gently for a few minutes.

    Stir the butter and parmesan through the cooked polenta, adjust seasoning and spoon into bowls.

    Stir most of the parsley through the strogonoff, then serve on top of the polenta, sprinkled with the rest of the parsley.

    Serve immediately.

Chef's tip

«You can use seasonal herbs to add a special touch, thyme or oregano work really well!»

Your comments