Mushroom paprikash with polenta

Sometimes I feel like cooking something simple and hearty, yet still light and healthy. Porcini mushrooms are always in my freezer, and a warm polenta makes everything better, especially on cold days or when I want a quick lunch without too many complications. The porcini stew with polenta is exactly the kind of dish I make often because the ingredients are at hand, and everything comes together naturally, without unnecessary steps.

Quick info

Total time: about 40-45 minutes
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Servings: 3-4 people
Difficulty: easy
Recipe type: main course, vegetarian

Ingredients

For the stew:
- 500 g frozen porcini mushrooms (or thawed before cooking)
- 4 medium onions, julienned
- 1 teaspoon palm oil
- Himalayan salt (to taste)
- ground black pepper (to taste)
- 2 tablespoons sweet paprika
- 4 cloves of garlic, chopped (optional)
- a handful of chopped fresh parsley
- 2 tablespoons cornstarch
- 1 and a half cups of milk (for the sauce)

For the polenta:
- 1 cup cornmeal
- 1 cup water
- 2 and a half cups of milk
- 1 teaspoon salt
- 1 teaspoon butter

Preparation method

1. In a large skillet, heat the palm oil. Add the julienned onion and sauté over medium heat, stirring occasionally, until it becomes translucent.
2. Add the porcini mushrooms directly over the onion, without needing to add water. Sprinkle with salt and mix. Let it cook for 10-15 minutes until the mushrooms release their liquid and soften. It's important not to rush this step because the porcini need enough cooking time.
3. In the meantime, dissolve the cornstarch in one and a half cups of cold milk to avoid lumps.
4. When the porcini are cooked, pour the milk and cornstarch mixture over the mushrooms. Mix well and let it simmer on low heat until the sauce thickens. This doesn't take long, just a few minutes.
5. Finally, add the paprika, pepper, chopped parsley, and garlic (if using). Mix and turn off the heat. If desired, taste and adjust with salt or pepper.
6. For the polenta, in a saucepan, combine one cup of water and two and a half cups of milk. When it starts to boil, add the salt and cornmeal gradually, stirring continuously with a whisk to avoid lumps.
7. Continue stirring over low heat until the polenta thickens and starts to pull away from the sides of the pot. Finally, add the butter and mix well for a creamier texture.
8. Serve the warm porcini stew alongside soft polenta.

Why I make this recipe often

I am drawn to it because it is quick to make, the porcini bring a lot of flavor, and the ingredients are basic, without the need for complicated preparations or special techniques. The polenta makes the stew more filling and it's the kind of dish that keeps you satisfied.

Tips and variations

Tips

- If using fresh porcini, you can add them directly to the skillet after cleaning and roughly chopping them.
- Don't let the onion burn, just let it soften well at the beginning.
- The cornstarch must be well dissolved in cold milk to avoid lumps when added to the stew.
- You can adjust the sauce's consistency: if it seems too thick, add a little milk; if it's too thin, simmer a little longer.

Substitutions

- If you don't have palm oil, you can use another neutral cooking oil.
- Milk can be replaced with a plant-based alternative (soy, oat, almond) if you want a vegan dish or have lactose intolerance.
- Himalayan salt can be replaced with regular salt.

Variations

- You can use a mix of forest mushrooms if you don't have enough porcini.
- For more flavor, add a pinch of dried thyme along with the parsley, but it's optional.
- If you want denser polenta, add more cornmeal.

Serving ideas

- The stew is great with warm polenta, but it also goes well with toasted bread if you don't feel like making polenta.
- Fresh parsley sprinkled on top gives it a fresh look.
- You can serve with pickles for an extra tang.

Frequently asked questions

1. Can I use only milk instead of water for the polenta?
Yes, you can use only milk if you want an even creamier polenta, but keep in mind that it will be richer.

2. Can cornstarch be replaced with flour?
Yes, but cornstarch helps the sauce remain clearer and with a more pleasant texture; flour will make it slightly more opaque and thicker.

3. Can I make the stew with cultivated mushrooms?
Yes, but porcini have a more intense flavor. Using champignon or oyster mushrooms will also work, but the taste will be milder.

4. Can everything be made a day in advance?
Yes, but it's best to make the polenta fresh. The porcini stew keeps well in the fridge and reheats easily.

5. What can I use instead of palm oil?
You can easily use any sunflower oil or even butter if you don't want the vegan option.

Nutritional values

Approximately, for one serving (1/4 of the recipe): about 220-250 kcal
- Protein: 7-8 g
- Carbohydrates: 35-38 g
- Fats: 6-8 g

Porcini are rich in plant proteins, fiber, B vitamins, and minerals like potassium, phosphorus, zinc, copper, iron, and calcium. The fat content is low, while the polenta provides energy from carbohydrates. The milk sauce increases calcium intake. The information is approximate and may vary depending on how much sauce or polenta you serve per portion.

Storage and reheating

The porcini stew keeps in the fridge for 2 days in a sealed container. It can be easily reheated on the stove or in the microwave, possibly with a spoonful of milk or water if the sauce has thickened too much. Polenta is best fresh, but if there are leftovers, you can slice it and quickly fry it the next day.

I lightly sautéed the onion in palm oil, then added the mushrooms to avoid the need for extra water. I sprinkled a little salt over them and let them infuse. I dissolved the starch in a cup and a half of milk. The resulting sauce was poured into the pan over the mushrooms. I added pepper, paprika, as well as chopped parsley and garlic at the end, mixing continuously. In a not very large pot, I put a cup of water and one of milk on the heat. When it started to boil, I added salt and cornmeal. I continuously whisked to prevent lumps from forming. Finally, I added butter for a creamier texture. Simple, nutritious, and delicious. Enjoy your meal and have a sunny day!

 Ingredients: 500 g of defrosted porcini mushrooms, 4 medium onions sliced into julienne, 1 teaspoon of palm oil, Himalayan salt, pepper to taste, 2 tablespoons of sweet paprika, 4 cloves of minced garlic (optional), a handful of chopped parsley, 2 tablespoons of cornstarch, 1 cup of cornmeal, 1 cup of water, 2.5 cups of milk, 1 teaspoon of butter.

 Tags:  mushroom paprikash