Truffled Roasted Mushrooms on Garlic Polenta

Indulge in the earthy elegance of Truffled Roasted Mushrooms on Garlic Polenta, a restaurant-worthy dish that’s perfect for cozy dinners or special occasions. Velvety, buttery polenta infused with garlic serves as the perfect canvas for golden, thyme-scented roasted cremini mushrooms, finished with a drizzle of luxurious white truffle oil. This recipe is a celebration of rich, savory flavors that come together in just under an hour, making it both impressive and surprisingly simple to prepare. Garnished with a sprinkle of fresh parsley, each bite offers a creamy, aromatic experience that’s balanced and deeply satisfying. Whether you're hosting guests or enjoying a quiet night in, this dish effortlessly elevates your table. Keywords: truffled roasted mushrooms, garlic polenta, creamy polenta recipe, vegetarian dinner idea, truffle oil recipe.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Cremini mushrooms
• 2 tbsp Olive oil
• 2 tsp Fresh thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cloves Garlic
• 1 cup Polenta (dry)
• 4 cups Vegetable stock
• 2 tbsp Unsalted butter
• 0.5 cup Parmesan cheese (grated)
• 1 tbsp White truffle oil
• 2 tbsp Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Clean the mushrooms with a damp paper towel and cut into halves or quarters, depending on their size.

Step 3

Place the mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with fresh thyme, salt, and pepper, then toss to coat evenly.

Step 4

Roast the mushrooms in the oven for 20-25 minutes, stirring halfway through, until golden and tender.

Step 5

While the mushrooms are roasting, mince 2 garlic cloves and set aside. Crush the remaining 2 garlic cloves and add them to a saucepan with the vegetable stock.

Step 6

Bring the vegetable stock to a boil, then reduce the heat to medium-low and remove the crushed garlic cloves.

Step 7

Slowly whisk the polenta into the hot vegetable stock in a thin, steady stream, ensuring it doesn’t clump.

Step 8

Cook the polenta over low heat, stirring frequently, for about 20 minutes, or until it thickens and the grains are tender.

Step 9

Stir in the minced garlic, butter, and grated Parmesan cheese, and season with salt and pepper to taste.

Step 10

Divide the garlic polenta evenly among serving plates or bowls.

Step 11

Top the polenta with the roasted mushrooms, then drizzle each serving with a small amount of white truffle oil.

Step 12

Garnish with freshly chopped parsley and serve immediately.

Nutrition Facts

Serving size	(1889.2g)

Amount per serving	% Daily Value*
Calories	2451.9

Total Fat 112.9g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 157.2mg	0%
Sodium 6451.8mg	0%
Total Carbohydrate 273.0g	0%
Dietary Fiber 24.2g	0%
Total Sugars 25.3g
Protein 94.8g	0%

Vitamin D 35IU	0%
Calcium 1584.0mg	0%
Iron 11.6mg	0%
Potassium 4501.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 15.2%

Carbs: 43.9%