Shiitake Mushrooms with Balsamic Glaze Over Polenta

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This shiitake mushrooms with a red wine balsamic glaze over polenta is delicious as either an appetizer, or a main dish.

Shitake Mushrooms in a Red Wine Balsamic Glaze Over Polenta

This week the vegetables take center stage as our main meal at Sunday Supper.

Our family is trying to eat one vegetarian or vegan dish each week as a way to be more healthy. This has gone over better with some members of our family more than others. One of my kids is adventurous and will at least try most foods, my other one is “the picky one.”

Every family has one of those….

The kid who shuns anything that looks weird, tastes weird, or smells weird.

Well the good news is I didn’t create this dish for my kids this week. The kids are off school for the holidays and have been visiting friends and having sleep overs most days.

This gives David and I the perfect opportunity for an in-house date night dinner.

Shitake with Red Wine Balsamic Reduction Sauce

This dish is not only easy to make, but it is ready in under 30 minutes!

I use a red wine balsamic reduction sauce to cook the shiitake mushrooms in. This sauce delicious over the polenta for a meatless vegan dish, but it would be delicious over chicken or steak as well.

Polenta rounds

I found these organic polenta rounds at my local Trader Joe’s. Have you tried these yet? It is a huge time saver when making dinner in a hurry. These polenta rounds crisp up on the edges when baked, making them a wonderful easy to eat appetizer.

I just sliced the polenta into 1/2 inch thick circles and baked in my toaster oven for 15 minutes.


Slice the shallot thinly.

Shallots and oil saute

Saute the shallots in olive oil.

shiitake cooking

Add fresh shiitake, red wine, balsamic vinegar, thyme, salt and pepper.

Mushrooms in reduction

Simmer on low until the liquid is reduced by 50%.

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Shiitake Mushrooms with Balsamic Glaze Over Polenta #SundaySupper Yum
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  1. Open polenta tube and slice to 1/2 inch thick medallions.
  2. Place in a baking dish and bake at 375 for 15 minutes.
  3. In a skillet, add oil and shallots.
  4. Cook 3 minutes.
  5. Add wine, vinegar, shiitake, and seasoning.
  6. Saute until mushrooms are done and liquid is reduced by 1/2.
  7. Spoon mushroom mixture over each polenta round.
  8. Serve hot.

There are a lot of delicious recipes to explore this week with Sunday Supper. Please note not every recipe is gluten free. The purpose of Sunday Supper is to bring families together to share a meal, or in my case this week, a romantic date night :-). If you would like help converting a recipe to gluten free, feel free to send me a note and I will help in any way I can.

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Shiitake Mushrooms with Red Wine Reduction Over Polenta


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  1. Yum! Since I made polenta and have leftovers that thickened, plus leftover mushrooms, I’m going to try your recipe. Looks delicious!

  2. What’s not to love??? Your polenta topped with those scrumptious mushrooms sounds amazing!!

  3. Oh wow, I absolutely love this idea. It would make a fab party appetizer, too!

  4. This looks like pure perfection! But I can’t find how much vinegar there is?

  5. Oh, I had mushrooms on toast for lunch today, but this looks so much more sophisticated. Love the idea of being able to buy a ready made roll of organic polenta.

  6. I love shitake mushrooms.. Love to try out various dishes with them.. This one is absolutely Divine !

  7. The mushrooms sound delicious!

    And I must admit, I always have a tube of that polenta in the cabinet – even before I was gluten free, it’s just the fastest whole grain available!

  8. Mushroom and balsamic vinegar go so well together. These will make such elegant appetizers at parties. 🙂

  9. What’s not to love? Polenta and mushrooms – yum! Date night at home – so much fun 🙂

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