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Red Wine Miso Mushroom Sauce & Creamy Polenta

Red Wine Miso Mushroom Sauce & Creamy Polenta

Today’s recipe is classic comfort food!!!  From the creamy deliciousness of the polenta to the rich, meaty flavor of the red wine miso mushroom sauce, this meal hits all my comfort food high points.  Eat this meal as an entrée with the addition of some lentils for a bit of protein or use it as a side dish along with your protein of choice.

The miso and mushrooms combine to create delicious umami and meaty flavors in this dish!!  You won’t even miss meat when you eat it as an entrée.  It’s also a super-fast recipe that you can get on the table in less than 30 minutes – I promise!!!!

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Meal prep ideas

If you want to get ahead with your meal prep for the week, the red wine miso mushroom sauce is perfect to make ahead of time.  Then when you are ready to serve, simply reheat and add a bit more vegetable broth or water if the sauce looks too thick.

This sauce freezes super well so if you don’t need all four servings, simply divide them up into small containers.  Once the sauce is completely cooled, you can cover and place in the freezer.  When you reheat follow the instructions above for thinning out the sauce if it’s too thick.

I suggest making the polenta close to serving time for the best consistency.  You can make this item ahead, but it’s more challenging to reheat and achieve the same texture and flavor.  I prefer to make it fresh and eat it right away!!  It shouldn’t take longer than 30 minutes to prepare.

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Other serving ideas

Not in the mood for polenta?  The sauce is perfect to serve over some noodles or mashed potatoes!!!

Want some protein?  Add some cooked lentils into the red wine miso mushroom sauce.  You can add them with the red wine and vegetable broth and heat until they are hot.  Lentils and mushrooms are both earthy in flavor and they work excellent together!!  Another idea is to serve the sauce on top of a veggie burger patty or veggie meatballs for a veggie Salisbury steak type dish!!

Overhead of Creamy Polenta with Red Wine Miso Mushroom Sauce on wood background with food served in oval casserole dishes.

The Recipe

Photo of polenta with miso red wine mushroom sauce in small casserole dish on top of white plate.

Creamy Polenta with Red Wine Miso Mushroom Sauce

A comfort food classic!!!  Creamy polenta is topped with earthy, meaty mushrooms in a delicious umami full sauce with red wine and miso.  A great quick and easy weeknight meal in less than 30 minutes!!
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Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Keyword: hearty, mushrooms, Vegan
Prep Time: 14 minutes
Cook Time: 15 minutes
Total Time: 29 minutes
Servings: 4 people
Calories: 5
Author: Lyn Croyle


Red Wine Mushrooms

  • 1 T olive oil
  • 4 ¬-6 cloves garlic chopped
  • 1 # portobello mushrooms regular or baby, cleaned and stems removed
  • 1 T fresh rosemary
  • 1 T fresh thyme
  • 2 T white shiso miso paste
  • 1/2 cup red wine
  • 3/4 cup vegetable broth
  • 1 T corn starch
  • Black pepper to taste

Creamy Polenta

  • 1 cup polenta dry
  • 2 cup unsweetened plant-based milk
  • 1 cup vegetable broth
  • 1 cup water
  • ½ cup parmesan cheese grated


Red Wine Mushrooms

  • Heat 1 T olive oil over medium-high heat. When oil is heated add garlic and sauté for 60 seconds. Then add the mushrooms and stir quickly to cook mushrooms on both sides.
  • When sides begin to soften and are lightly cooked, add rosemary, thyme, miso paste, red wine and vegetable broth and stir to combine.
  • Reduce heat and allow to simmer for 3 minutes. In a small bowl, mix 1 T of corn starch with a bit of the liquid from the pan, add to mushroom mixture and cook until slightly thickened.

Creamy Polenta

  • Heat milk, broth and water in a sauce pan on medium heat. When the water begins to boil, slowly add the polenta into the water stirring with a whisk. When all the polenta has been added, reduce the heat and cook until the water is absorbed and polenta is creamy. Stirring frequently.
  • If it thickens too quickly and the polenta is still hard, add more water ¼ of a cup at a time until it is cooked.
  • Remove from heat and serve immediately.


Serving size:  1 cup polenta and 3/4 cup of sauce
Nutrition is calculated using unsweetened soy milk.


Serving: 1serving | Calories: 336kcal | Carbohydrates: 38g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 869mg | Potassium: 214mg | Fiber: 3g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 4.1mg | Calcium: 300mg | Iron: 2.7mg
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Making the Red Wine Miso Mushroom Sauce

Step #1

Heat oil in large skillet over medium high heat.  When oil is heated add garlic and cook for 60 seconds to release the flavor fo the garlic.  Stir frequently so garlic doesn’t burn.

Making Red Wine Mushroom Miso Sauce: Start with garlic in pan

Step #2

Add the mushrooms to the pan, stir frequently so that both sides of the mushrooms cook.  Cook just until beginning to soften.

Making Red Wine Mushroom MIso Sauce - add mushrooms next to pan

Step #3

Add the miso, rosemary, thyme, red wine and broth to the pan.  Stir so that miso mixes in with the liquid.  Allow the mushroom sauce to cook for 3-4 minutes or until it begins to boil slightly.

Making Red Wine Miso Mushroom Sauce - Add wine and broth

Step #4

Once the sauce begins to boil, remove a bit of the sauce to mix with the cornstarch.  Once combined, add back to the pan and allow the sauce to simmer until it is slightly thickened.

Making Red Wine Miso Mushroom Sauce - Let cook until thickened.

Check these other great posts for more meal prep ideas and great recipes!!


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