Mushroom and Rosemary Topping
A savory, earthy finish for creamy polenta or roasted grains
Why This Recipe Works
This topping relies on the deep, earthy flavors of browned onions and fresh rosemary to elevate any variety of mushroom. It transforms a simple bowl of grains or polenta into a substantial meal in about half an hour.
Instructions
Heat the butter and oil in a 12-inch nonstick skillet over medium-high heat until the butter is melted and hot—the oil should shimmer but not smoke.
Add the onion and cook until softened and beginning to brown, 5 to 7 minutes.
Stir in the garlic and rosemary and cook until fragrant.
Stir in the mushrooms and cook, stirring occasionally, until they release their moisture and the liquid begins to evaporate, about 6 minutes.
Add the broth and simmer briskly until the liquid reduces and the sauce thickens enough to coat the mushrooms, about 8 minutes.
Season with salt and pepper to taste, then spoon the mixture over individual portions of polenta, sprinkle with Parmesan, and serve immediately while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
What substitutions can I make?
- mushrooms: White button mushrooms work if needed
