Mushroom Steaks Over Polenta

Some things are not always what they seem, and that is SO true for these mushroom steaks over polenta. The mushrooms get golden and buttery, the pan sauce is glossy and sharp, and the creamy polenta soaks up every drop like it’s its job (because it kind of is). It’s cozy, it’s indulgent, and it somehow feels elevated without having to spend hours in the kitchen.

These mushroom steaks can be made with a few different kinds of mushrooms, which is nice because it makes them versatile, but also because it means you can pick whatever looks good at the store that day. And even though you might not think you can get a ton of flavor out of a mushroom, basting it in butter as it sears and finishing it with a sharp, glossy pan sauce somehow makes it taste as flavorful as a steak but, you know, without the steak.

This is perfect for a classy weeknight dinner, a vegetarian date night in, or just for when you want something extremely satisfying. Read on for the recipe as well as any substitutions that may work.

Polenta vs grits

Polenta and grits are basically the same cozy corn situation, they just grew up in different parts of the world. Polenta is the Italian version and is usually made with yellow corn that’s a little more coarsely ground. It cooks into something creamy and rich that you can either keep soft and spoonable (like we do here) or let set until it’s firm enough to slice. Grits come from the south and are often made with white corn, and they’re usually cooked a bit looser so they feel more like a savory porridge. It’s really just two versions of warm, comforting corn that are both very right.

For this recipe, we’re serving the mushroom steaks over polenta because, well, it just works. The mushrooms bring all that savory, caramelized, almost meaty flavor and texture, and the polenta is soft and creamy enough to catch the sauce so nothing goes to waste.

Ingredients you need for these mushroom steaks

• 3/4 cup polenta
• 4 1/2 cups water
• Diamond Crystal kosher salt
• 1 pound large mushrooms, such as Lion’s Mane, Oyster, or Maitake
• 4 cloves garlic, smashed and peeled
• 1 tablespoon extra-virgin olive oil
• 5 tablespoons salted butter
• 2 sprigs rosemary
• 2 sprigs fresh oregano or sage
• 3 sprigs thyme
• 1/4 teaspoon red pepper flakes
• 1/4 cup red wine, see Note* for alternatives
• 3 tablespoons heavy cream
• 1 tablespoon balsamic vinegar, plus more as needed

Ingredient substitutions

• Mushrooms: You have a few options: lion’s mane, oyster or maitake mushrooms.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
• Salted butter: Swap for more olive oil, ghee or vegan butter (unsalted butter is also totally fine)
• Red pepper flakes: Swap for 1/4 teaspoon of cayenne pepper, or you can omit
• Red wine: To skip the alcohol, use either a cooking wine, or you can use 3 tablespoons of balsamic vinegar in its place, just don’t add any more at the end. 
• Heavy cream: Make this soup dairy-free by swapping heavy cream for cashew cream

What’s the difference between using oyster mushrooms vs lion’s mane mushrooms?

Lion’s mane mushrooms are great when you want a true “steak” moment because they grow in one big cluster that is designed to be cooked whole. When seared, the outside gets golden while the inside stays tender and shreddy.

Oyster mushrooms work a little differently. They grow in layered clusters, so it’s easier to slice them into steaks before cooking. They still get beautifully crispy and savory, but the texture is a bit more delicate and frilly around the edges, which means more caramelized bits.

How to make these mushroom steaks

This recipe is both for the polenta and the lion’s mane mushrooms, but you can of course do either/or! For the full recipe you’ll need two pans, and here is the step-by-step guide on how to make it:

1. Begin with the polenta. Add 3/4 cup to a large pot and cover with 4 1/4 cups of water. Season with two teaspoons of kosher salt. Bring this to a simmer and cook, stirring occasionally, for 35-45 minutes, or until thickened and no longer gritty.
2. If using an oyster or maitake mushroom, slice it down the center, aiming to keep the root intact on both pieces.
3. Smash and peel your garlic cloves.
4. Next to the pot, place a large sauté pan over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Add 2 sprigs each of rosemary, oregano, and 3 sprigs of thyme. Add 1/4 teaspoon red pepper flakes and season with a pinch of salt. Swirl this together.
5. Add one mushroom “steak” and sear for 5-6 minutes on one side, flipping when it is deeply golden brown.
6. When the steak is flipped, add another tablespoon of butter. When that has melted, tilt the pan and baste the mushroom, scooping the sizzling butter over the top again and again. Do this for 4-5 minutes while the other side of the mushroom cooks. When the underside of the steak is a deep golden, move the mushroom steak to a cutting board to “rest.”
7. Repeat this process with the remaining mushroom, adding a tablespoon of butter as needed.
8. When the mushrooms are finished, make the pan sauce. Leave the herbs, garlic and butter in the pan and reduce the heat to low. Swirl to cool down the butter so that your wine doesn’t splatter.
9. Gently add in the red wine and let it simmer until it is reduced by half. Once it has reduced, pour in the heavy cream and stir to combine. Remove the herbs and garlic and season with salt and pepper. Add in the balsamic vinegar. Stir and season to taste.
10. To serve, add a generous scoop of polenta to a plate. Either put the entire mushroom steak on top, or slice it into pieces on the cutting board. Spoon over the pan sauce and top with tender herbs.

Storage tips

Fridge: Store the mushroom steaks with the pan sauce in an airtight container for up to 2–3 days. Keep the polenta in a separate airtight container for up to 3–4 days to maintain its texture.

Reheating: Warm the mushroom steaks in a skillet over medium heat, with a little butter or oil to restore the sear. Reheat the polenta in a saucepan with a splash of water, stirring until it becomes creamy again.

Watch the recipe here:

The video may not fully represent the recipe. For best results, follow the instructions as written.

Looking for similar recipes?

And that’s it for these mushroom steaks over polenta!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3