Sautéed Back Mushrooms with Garlic and Thyme over Creamy Polenta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy back mushrooms sautéed with garlic and thyme served over smooth, creamy polenta enriched with Parmesan cheese. This Italian-inspired vegetarian recipe, ready in about 45 minutes, pairs cremini mushrooms, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: While polenta cooks, heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Add 12 oz sliced cremini mushrooms, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Sauté for 8-10 minutes until mushrooms are golden brown and caramelized.
  4. Step 4: When polenta is creamy and thick, stir in 1/2 cup grated Parmesan cheese and 1/4 cup heavy cream. Adjust seasoning with a pinch of salt.
  5. Step 5: Spoon the creamy polenta onto plates and top with the sautéed mushrooms. Serve immediately.

Frequently asked questions

How long does Sautéed Back Mushrooms with Garlic and Thyme over Creamy Polenta take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Back Mushrooms with Garlic and Thyme over Creamy Polenta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms from drying out.

Can I substitute ingredients in Sautéed Back Mushrooms with Garlic and Thyme over Creamy Polenta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Back Mushrooms with Garlic and Thyme over Creamy Polenta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Back Mushrooms with Garlic and Thyme over Creamy Polenta?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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