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Wild Mushroom Polenta packets make an unforgettable side dish of garlicky herbed mushrooms over a bed of creamy polenta, wrapped in neat little parcels.


Serves 4

Total time

0 minutes




  • 1 cup polenta, or cornmeal
  • 3 cups (24 ounces) SWANSON® Natural Goodness® Chicken Broth
  • salt and fresh cracked black pepper
  • 2 tbsp butter
  • a 1/2 ounce package of dried wild mushrooms
  • 1 lb assorted button and cremini mushrooms
  • 2 garlic cloves (minced)
  • 3 tbsp fresh chervil (chopped)
  • 3 tbsp fresh tarragon leaves (chopped)
  • 2 tbsp olive oil
  • 4 tbsp heavy cream
  • 1 tbsp Marsala (or dry sherry)
  • ⅓ cup toasted pine nuts
  • 4 squares of parchment paper, 15 inches x 15 inches
  • oven safe string
  • garnish
  • more toasted pine nuts
  • fresh chervil leaves


  1. Set oven to 400F
  2. Soak the dried mushrooms in lukewarm water for about 3o minutes, drain and give them a rough chop. Set aside.
  3. Heat the broth in a saucepan on the stove until it comes to a boil. Add the cornmeal slowly, while whisking. Cook, stirring often, until the polenta becomes very thick. This will take about 15 minutes or so. Add the butter and season to taste with salt and pepper.
  4. Meanwhile brush off the fresh mushrooms, trim the ends of the stems, and give them a rough chop. I like the pieces to be chunky.
  5. Toss the mushrooms, dried mushrooms, garlic, herbs, oil, cream, and Marsala in a bowl until well combined.
  6. Ladle some polenta in the center of a piece of parchment, and then top with 1/4 of the mushroom mixture. Sprinkle the top with the pine nuts. Tie it up into a bundle and secure with string. Do the same for the other packets.
  7. Set the packets on a baking sheet and bake for about 17-20 minutes. They should be hot and bubbling inside.
  8. Serve hot, right from the packets, with a few more pine nuts and a little fresh chervil sprinkled on top.

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