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Home » Mushroom Burgundy Sauce Over Polenta

Mushroom Burgundy Sauce Over Polenta

October 12, 2019 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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This mushrooms with burgundy sauce over polenta is a very unique and bold recipe full of flavor. The mushrooms provide a great richness and meatiness to the dish, as well as a great source of protein.

This would be a great choice to serve for a small gathering or a ladies’ luncheon. Pair it with a tossed green salad or fresh fruit salad and you’ll have a complete meal.

Mushroom Burgundy Sauce

This recipe calls for polenta and you can buy readymade polenta or prepare it yourself. Here’s video (below) for a great recipe for making homemade polenta. I think you’ll find the homemade version of polenta better than store bought.

Also, this mushroom burgundy wine sauce recipe calls for Worcestershire Sauce and there is a version of vegan Worcestershire but if you don’t like the standard store bought with all the salt, you can make a homemade version here.

Mushroom Burgundy Sauce

How to make mushroom burgundy sauce

Saute onions in water until softened. Then, add garlic, mushrooms, carrots, and spices to pan. Saute until mushrooms are golden, tender and moisture has evaporated. You want to keep the brown bits on the bottom of the pan to add flavor to your reduction.

Now, add wine and loosen the bits. Add tomatoes, worchestershire sauce and green onions. Reduce this sauce to half its volume.

Mushroom Burgundy Sauce Over Polenta

While this is reducing, take your pre-made polenta and soften in the microwave. Stir in your cup of non-dairy milk until smooth.

That’s it! Serve your burgundy mushrooms over the polenta topped with a bit of chopped parsley.

Pair this dish with a one of these salads for your completed meal: Arugula, Orange Fennel Salad, Romaine Salad with Kale, Apples & Cranberries or Broccoli Waldorf Salad

Mushroom Burgundy Sauce

It’s all in the sauce. These plant-based recipes are proof:

  • Classic Basil Marinara with Angel Hair Pasta
  • Roasted Veggie Tacos With Chipotle Sauce
  • Spinach Tofu Benedict
  • Enchilada Casserole

This burgundy mushroom sauce for polenta dish is recommended topped with parsley but you could also add additional green onions or crushed red pepper flakes for some spice.

I’d love to hear your feedback in the comments below for this Mushrooms with Burgundy Sauce over Polenta! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

 Originally published Jul 9, 2012

 

Mushroom Burgundy Sauce
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3.66 from 35 votes
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Mushroom Burgundy Sauce Over Polenta

This recipe is a bold blend of flavors that works perfectly for dinner or to serve for a gathering of friends. It pairs well with a variety of salads and is very satisfying. The mushrooms burst with flavor simmered in the burgundy wine. You’ll definitely want seconds.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 4 people

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Non-stick pan
  • Stainless Steel Pot Set
  • Wooden Spoon

Ingredients

  • 24 oz cremini mushrooms sliced (3, 8 oz packages)
  • 1 medium red onion chopped
  • 2 large carrots peeled, cut in half lengthwise and sliced
  • 1/2 cup pearl onions frozen is the easiest to use
  • 4 cloves garlic minced
  • 1/2 tsp dried rosemary
  • 1 tsp mustard powder
  • 1/2 tsp dried thyme
  • 1 (15-oz.) can diced tomatoes undrained, finely chopped in a blender or food processor
  • 2 tbsp Vegan Worcestershire sauce
  • 4 green onions chopped
  • 1 1/2 cup red wine
  • 1/4 cup parsley chopped
  • 1 cup unsweetened non-dairy milk or vegetable broth
  • 1 18 oz store-bought pre-made polenta or made from scratch
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Instructions

  • Saute chopped onion in water until softened in a large saute pan. Add garlic, mushrooms, pearl onions, carrots, and spices, and continue to cook until mushrooms are golden and tender and the moisture has evaporated. Keep the brown bits as they add flavor.
  • Add the wine and scrape the bottom of the pan to release the brown bits. Then add the tomatoes, Worchestershire sauce, green onions. Continue to cook until reduced by about half.
  • Soften pre-made polenta by warming in the microwave. Add about 1 cup unsweetened, non-dairy milk or broth and stir to combine until it’s about the consistency of mashed potatoes.
  • Add chopped parsley at the last minute.
  • Serve mushrooms with sauce over softened polenta.

Notes

Nutrition

Nutrition Facts
Mushroom Burgundy Sauce Over Polenta
Amount per Serving
Calories
250
% Daily Value*
Fat
 
2.7
g
4
%
Saturated Fat
 
0.3
g
2
%
Cholesterol
 
0
mg
0
%
Sodium
 
574
mg
25
%
Carbohydrates
 
45
g
15
%
Fiber
 
6.7
g
28
%
Sugar
 
13.7
g
15
%
Protein
 
9.8
g
20
%
Vitamin A
 
2100
IU
42
%
Vitamin C
 
29.7
mg
36
%
Calcium
 
240
mg
24
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Comments

  1. Sharon Reisinger

    May 7, 2021 at 12:45 pm

    5 stars
    I went with regular button mushrooms because they were on they were on sale. This recipe is so quick to put together and get on the table. I served it over pressure cooked hulled buckwheat oat groats. The chewiness of the grain with the richness of the mushroom sauce was divine. I absolutely recommend this recipe.

    Reply
    • Diane Smith

      May 7, 2021 at 2:24 pm

      Thanks so much, Sharon! That sounds delicious with buckwheat groats. I’ve been eating buckwheat cereal lately, but I’d love to start eating it in savory recipes. That and oat groats, too. Great idea. 💕

      Reply
  2. Lynn

    July 14, 2021 at 10:13 pm

    (1) There is no mention in the instructions of when to add the pearl onions
    (2) “Cut the carrots in half and then slice” Does that mean cut in half lengthwise and then slice?
    (3) The canned diced tomatoes..are they to to be drained or not drained?

    Reply
    • Diane Smith

      July 15, 2021 at 10:19 am

      Hi Lynn, Add the onions along with the mushrooms and carrots in step one. The carrots are cut lengthwise first and then sliced. And, the canned tomatoes should not be drained. Thanks for bringing those to my attention. I’ve updated the instructions to reflect the changes.

      Reply
3.66 from 35 votes (34 ratings without comment)

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Mushroom Burgundy Sauce Over Polenta
Mushroom Burgundy Sauce Over Polenta

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