Browned Butter and Sage Mushrooms with Polenta




This post may contain affiliate links. Please read my disclosure policy.

A mixture of fresh and dried mushrooms, along with some sage crisped up in browned butter, all sauteed in chicken stock and dry sherry, makes a quick earthy topping for creamy polenta.

There are lots of different varieties of dried mushrooms, and all of them add really rich flavor to whatever you’re cooking.  Mine are oyster mushrooms.  You need to reconstitute them by soaking them in hot water or stock for about 30 minutes beforehand.

Butter will brown easily on the stove, it just takes a few minutes over a medium heat, and the flavor is unmistakable.  When you throw in some chopped fresh sage leaves it’s out of this world.

Browned Butter and Sage Mushrooms
serves 3-4

1 oz package of dried mushrooms
8 oz chicken stock (or water)

  • Heat the stock or water in the microwave or on the stove until hot.  Pour over the dried mushrooms and let them soak for about 30 minutes.

1 1/2 pints fresh mushrooms, sliced (I used cremini, you can use any kind you like)

  • Dust the dirt off the mushrooms with a damp cloth and slice them.  Set aside.

1 stick unsalted butter
3 heaping Tbsp chopped fresh sage leaves
1/3 cup Marsala wine, or dry sherry 
1/4 cup heavy cream 
salt and fresh cracked black pepper

  • Heat the butter in a large saute pan on medium heat.  Continue heating the butter until the solids start to turn brown.  You will see the overall color of the butter turn golden at first, and then the specks of milk solids in the butter will turn brown.  Just as this happens, throw in the sage.  The mixture will foam up dramatically.  Let it foam for about 30 seconds, and then put in the sliced fresh mushrooms. Turn down the heat slightly and saute the mushrooms for a couple of minutes.  They’ll soak in the flavor from the browned butter and sage and turn a nice golden color.
  • Add in the dried mushrooms with their soaking liquid along with the sherry.  Bring back to a simmer, add the cream, salt and pepper to taste, and cook for a minute or two.  Check the seasoning and set aside.

Cheesy Polenta
1 cup polenta
2 cups water
2 cups milk
1 tsp salt

  • Bring the milk and water and salt to a simmer in a saucepan.  Slowly pour in the polenta, while stirring.  Cook the polenta for about 15 minutes, until thickened.

2 Tbsp unsalted butter
1/2 cup grated Parmesan cheese

  • Take the polenta off the heat and stir in the butter and cheese until smooth and creamy.
  • Ladle into shallow bowls and top with the mushroom sauce.

This is my way of reminding us all that fall is coming!

You Might Also Like

Leave a Reply

14 Comments

  • Reply
    Anonymous
    June 8, 2013 at 3:36 am

    While Jeroboam was standing on the altar lives of your fake pussy and a little bit to think fleshlight about
    before. So, if you are looking with regards to gown kinds for wedding ceremonies.
    Resposta: Cara, nosso blog postou uma nota sobre isso, da
    uma raiva do caramba rsrs220 – como fao pra gozar jato Resposta:
    aperta a base do penis, uma curtio sua cara! The
    only thing is that you can purchase.

  • Reply
    Anonymous
    May 8, 2013 at 12:19 pm

    WOW just what I was searching for. Came here by searching for crackbrained

    Look into my page :: Abercrombie

  • Reply
    Katherine @ eggton
    August 13, 2012 at 4:02 am

    Looks phenomenal. And I just want to rub that beautiful sage between my fingers!

  • Reply
    Tara
    August 11, 2012 at 9:28 pm

    This looks so good. I am going to add it to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara

  • Reply
    The Café Sucré Farine
    August 10, 2012 at 10:03 pm

    I’ve had something like this at one of our favorite restaurants and it is delicious, love all those flavors together! Now I have a recipe! Thanks

  • Reply
    Helene @ French Foodie Baby
    August 11, 2012 at 5:01 am

    Sounds delicious, will be trying this very very soon.

  • Reply
    Sulpicia (III)
    August 11, 2012 at 1:14 am

    This looks really interesting! I make a browned butter sage sauce for pasta, but I never thought of doing it with mushrooms! Cool.

    • Reply
      Sue/the view from great island
      August 12, 2012 at 12:36 am

      Clare and I made this on Pasta last summer with fresh sage from a garden near her apartment and it was out of this world!

  • Reply
    From Beyond My Kitchen Window
    August 10, 2012 at 10:14 pm

    Yup, fall is just around the corner. What a warm delicious meal this will make on a cool evening. Creamy polenta is a favorite.
    Are you missing New Hampshire yet? The fall is so beautiful in New England.

  • Reply
    the gardener's cottage
    August 10, 2012 at 9:15 pm

    i’m saving this and gonna veganize it for the fall and winter. omg, sounds delish!

  • Reply
    SavoringTime in the Kitchen
    August 10, 2012 at 9:01 pm

    That looks like a fantastic dish! Bite your tongue about fall coming ;)

  • Reply
    Mary
    August 10, 2012 at 8:55 pm

    This sounds amazing, Sue. I NEED to make this asap! And I just bought a whole bunch of mushrooms too. Sweet. Thanks!

  • Reply
    Stephanie
    August 10, 2012 at 8:54 pm

    Oooh this looks so decadent! It’s raining here today and I don’t feel like cooking dinner. Could you come over and make this?!! That first photo is beautiful. I love how delicate the sage looks.

  • Reply
    Ocean Breezes and Country Sneezes
    August 10, 2012 at 6:24 pm

    This looks so delicious! Definitely an Autumn meal that I’ll save and give a try! Thank you for sharing.

  • Pin
    Share
    Tweet
    Email