Hey there! If you love mushrooms and creamy dishes, you’re in for a treat. This creamy poblano mushrooms with polenta recipe is rich, satisfying, and super easy to make.
I use roasted poblano peppers for extra depth, and the creamy sauce? Oh, it coats the mushrooms perfectly. Plus, I’ll show you how to make the creamiest, smoothest polenta to go with it. Let’s get started!
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large skillet
- Medium saucepan
- Cutting board
- Knife
- Whisk
- Wooden spoon
- Measuring cups and spoons
Important Info
- Servings: 4 bowls
- Estimated Cost to Make This Recipe: Around $10
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: About 320
- Cook Method: Stovetop
- Season: Great for all seasons
- Courses: Main Course, Side Dish
- Cuisine: Mexican-inspired
- Diets: Vegetarian, GlutenFreeDiet
How to Make Creamy Poblano Mushrooms with Polenta
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the Mushrooms
- 1 tablespoon olive oil
- 2 poblano peppers, roasted, peeled, and sliced
- 1 pound mushrooms, sliced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ cup heavy cream
- ½ cup vegetable broth
For the Polenta
- 3 cups water or vegetable broth
- 1 cup cornmeal (polenta)
- ½ teaspoon salt
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Poblano peppers | Anaheim or green bell peppers |
| Heavy cream | Half-and-half or coconut milk |
| Vegetable broth | Chicken broth or water |
| Butter | Olive oil or plant-based butter |
| Parmesan cheese | Nutritional yeast or cheddar cheese |
Instructions
- Roast the Poblanos: Set your stove burner to medium-high. Place the poblano peppers directly over the flame, turning them with tongs until the skin is blackened all over. Let them cool, then peel off the skin, remove the seeds, and slice them into thin strips.
- Cook the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture.
- Add Garlic and Spices: Stir in the minced garlic, salt, black pepper, cumin, and smoked paprika. Cook for another 2 minutes.
- Make the Creamy Sauce: Pour in the vegetable broth and heavy cream. Stir well and let it simmer for 5 minutes until thickened. Add the roasted poblano strips and mix everything together. Reduce heat to low while you prepare the polenta.
- Make the Polenta: In a medium saucepan, bring water or vegetable broth to a boil. Add salt, then slowly whisk in the cornmeal. Keep whisking to prevent lumps.
- Simmer and Stir: Reduce the heat to low and cook, stirring often, for about 10 minutes until thick and smooth.
- Finish the Polenta: Remove from heat, then stir in butter and Parmesan cheese until creamy.
- Serve: Spoon the polenta onto plates or bowls and top with the creamy poblano mushrooms. Enjoy!
Helpful Tips
- Roast the poblano peppers ahead of time to save time.
- Stir the polenta constantly to keep it smooth and lump-free.
- Use a mix of mushrooms like cremini and shiitake for extra flavor.
- If the sauce is too thick, add a splash of broth to thin it out.
- Serve immediately, as polenta thickens as it cools.
What to Serve with Creamy Poblano Mushrooms with Polenta
This dish is great on its own, but you can pair it with:
- Grilled chicken or shrimp for extra protein
- A side of roasted vegetables
- A fresh green salad with a citrus dressing
- Warm crusty bread to soak up the sauce
How Do You Serve the Recipe?
I love serving this in a shallow bowl to catch all the creamy sauce. A spoon works best for scooping up both the polenta and the mushrooms together. If you want it fancy, sprinkle some extra Parmesan or fresh herbs on top.
Where Do You Serve This Recipe the Most?
This is perfect for a cozy dinner at home, but it also works great for meal prepping. It’s comforting, filling, and reheats well. You can also serve it at casual gatherings—it’s a vegetarian-friendly dish that everyone loves.
Storage
Short-term Storage (Room Temperature)
- If serving within 2 hours, keep the polenta and mushrooms covered at room temperature.
Refrigeration
- Store the mushrooms and polenta separately in airtight containers in the fridge.
- Mushrooms will last up to 4 days.
- Polenta will firm up in the fridge, but you can reheat it with a bit of broth or water to loosen it.
Freezing
- The mushroom sauce can be frozen for up to 2 months. Let it cool, then store it in a freezer-safe container.
- Polenta does not freeze well because it changes texture, so I don’t recommend freezing it.
Frequently Asked Questions
Can I make this dish dairy-free?
Yes, you can swap the heavy cream for coconut milk and use plant-based butter and cheese for the polenta.
How do I make the polenta smoother?
Whisk constantly while cooking and add extra butter or cheese at the end for a creamier texture.
Can I use different mushrooms?
Yes, you can use button mushrooms, cremini, shiitake, or a mix for more depth.
What if I don’t have poblanos?
You can use Anaheim peppers for a similar mild heat or bell peppers for a non-spicy version.
Can I make this ahead of time?
Yes, but store the mushrooms and polenta separately. Reheat the polenta with a little water or broth to bring back its creamy texture.