Main Dish

Fire-Roasted Portobello Mushrooms with Creamy Polenta

Amista Vineyards

3320 Dry Creek Road
Healdsburg, CA 95448

This farm-to-table dish is the ultimate comfort food. Creamy polenta topped with fire-roasted portobello mushrooms pairs perfectly with the earthy taste and heartiness of our Rockpile Cabernet.

Creamy Polenta

  • 1/2 cup vegetable stock
  • 1/2 cup heavy cream
  • 1/4 cup polenta
  • 1 teaspoon grated Parmesan cheese
  • 1 ounce fontina cheese, diced or grated
In a saucepan over high heat, combine the stock and cream and bring to a boil. Stir in the polenta. Reduce the heat and cook, stirring every few minutes, until the desired thickness is reached, 15 to 30 minutes. Stir in the Parmesan and fontina cheeses.  

Fire-Roasted Portobello Mushrooms

  • 1/2 large portobello mushroom, cut into bite-size pieces
  • 2 tablespoons vegetable stock
  • 1 ounce blue cheese, such as Shaft's Bleu Vein Cheese, crumbled
  • 1/2 teaspoon chopped fresh chervil or parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh chives
  • Salt and freshly ground pepper, to taste
  • Chopped fresh herbs for garnish
  • Grated Parmesan cheese for sprinkling
  • Extra-virgin olive oil for drizzling
Place the mushroom pieces on top of a hot pan. Roast in a wood oven until tender. Then add the stock, half of the blue cheese, the chervil, oregano and chives. Season with salt and pepper.  

To serve, spoon the polenta onto a plate and top with the mushrooms. Sprinkle with chopped herbs, the remaining blue cheese and Parmesan. Drizzle with a little olive oil.