Vegan Polenta with Mushrooms ~
Pan-fried polenta rounds with sautéed mushrooms in a rich Marsala wine sauce.
Serve with Pan Fried Asparagus or Brussels Sprouts Salad.
This post was updated on February 24, 2025.
Vegan Polenta Recipe
I like this polenta dish because it strikes a nice balance between simplicity and elegance. The mushroom sauce is infused with the distinctive flavor of Marsala wine, which has a slightly sweet and nutty taste with hints of dried fruit and subtle spice. These notes enhance the natural earthy flavor of the mushrooms, creating a sauce that adds warmth and depth to every bite.
Using polenta from a tube in this recipe is a total game-changer. It means getting a ready-to-use, pre-cooked base that saves time in the kitchen. This convenience doesn’t sacrifice flavor; the consistency of the polenta makes it a perfect base for the rich Marsala mushroom sauce. Plus, prepackaged polenta is a reliable pantry ingredient that works well every time, making it an excellent choice for busy weeknight dinners or when you’re looking to impress with minimal fuss.
Ingredients for Vegan Polenta with Mushrooms
You will need the following:
For the Polenta:
- 18‑ounce tube of prepared polenta, sliced into 1‑inch rounds
- 1/2 cup cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1/3 cup yellow onion, chopped
- 8‑ounce package cremini mushrooms (baby bella mushrooms), destemmed and thinly sliced
- 8‑ounce package shiitake mushrooms, sliced
- 5 cloves garlic, minced
- Salt and ground black pepper, to taste
- 1/4 cup Marsala wine
- 1‑1/2 cups vegetable broth
- 2 tablespoons Italian parsley, chopped
How to Make Vegan Polenta with Mushrooms
STEP ONE: Prep the Coating. In a small bowl, combine cornmeal, salt, black pepper, and Italian parsley. Mix well.
STEP TWO: Coat the Polenta. Lightly dredge each of the polenta slices in the cornmeal mixture, pressing gently to ensure an even coating.
STEP THREE: Pan-Fry the Polenta. Heat 1 tablespoon olive oil and 1 tablespoon vegan butter in a large skillet over medium heat. Place the polenta rounds in an even layer and cook for 5-10 minutes per side until golden brown. Transfer the polenta to a paper towel-lined plate, and wipe any residual cornmeal from the pan.
STEP FOUR: Prepare the Mushroom Sauce. In the same skillet, add the remaining 2 tablespoons of olive oil. Once hot, add the chopped yellow onion and sliced mushrooms. Sauté for 3-5 minutes until they’re soft and fragrant. Stir in the minced garlic along with additional salt and pepper, cooking for an additional 1 minute.
STEP FIVE: Finish the Sauce. Add the Marsala wine and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes. Adjust seasoning to taste then stir in the additional Italian parsley.
STEP SIX: Serve. Arrange the crispy polenta rounds on a plate, generously spoon the marsala mushroom sauce over the top, and serve hot.
FAQs
- Can I Make the Polenta in an Air Fryer? Absolutely! Follow the same steps until the frying stage. Instead of pan-frying, place the coated polenta rounds in a preheated air fryer at 400°F and cook for about 12 minutes on each side.
- Can I Use Different Types of Mushrooms? Yes! Mild varieties such as white mushrooms or oyster mushrooms are a great alternative. A blend of wild mushrooms can also be used. Just ensure whatever mushroom mixture you choose is sliced thin to blend well with the sauce.
- Is There a Substitute for Marsala Wine? Marsala wine provides a unique flavor that’s hard to replicate. While you might technically use another red wine, it won’t deliver the same depth. For best results, stick with Marsala.
- Can I make the mushroom sauce ahead of time? Yes, it stores well in the refrigerator and can be gently reheated on the stove; if the sauce thickens too much, just stir in a splash of vegetable broth to loosen it up.
- Can I use homemade polenta instead of tube polenta? Definitely! Homemade polenta works nicely, too. Just be sure to let the creamy polenta firm up in the fridge after cooking so that you can slice it evenly and achieve that satisfying crispy edge when pan-frying.
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Vegan Polenta with Mushrooms
Ingredients
For the Polenta:
- 18 ounce tube prepared polenta sliced into 1‑inch rounds
- 1/2 cup cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Italian parsley chopped
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1/3 cup yellow onion chopped
- 8 ounce package cremini mushrooms baby bella mushrooms, destemmed and thinly sliced
- 8 ounce package shiitake mushrooms sliced
- 5 cloves garlic minced
- Salt and ground black pepper to taste
- 1/4 cup Marsala wine
- 1 1/2 cups vegetable broth
- 2 tablespoons Italian parsley chopped
Instructions
- In a small bowl, combine cornmeal, salt, black pepper, and Italian parsley. Mix well.
- Lightly dredge each of the polenta slices in the cornmeal mixture, pressing gently to ensure an even coating.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Place the polenta rounds in an even layer and cook for 5-10 minutes per side until golden brown. Transfer the polenta to a paper towel-lined plate, and wipe any residual cornmeal from the pan.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Once hot, add the chopped yellow onion and sliced mushrooms. Sauté for 3-5 minutes until they’re soft and fragrant. Stir in the minced garlic along with additional salt and pepper to taste, cooking for an additional 1 minute.
- Add the Marsala wine and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 15 minutes. Adjust seasoning to taste then stir in the additional Italian parsley.
- Arrange the crispy polenta rounds on a plate, generously spoon the marsala mushroom sauce over the top, and serve hot.
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