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Sauteed Mushrooms Over Polenta

  • Yield: 2 to 4 servings


  • 3 tablespoons olive oil
  • 1/2 pound whole shiitake mushrooms, stemmed
  • 1/2 pound whole cremini mushrooms, cleaned
  • 1 tablespoon chopped garlic
  • 2 cups vegetable stock
  • Fresh herbs
  • Creamy Polenta, as accompaniment


  • In a saucepan over medium-high heat, add the olive oil and heat. When the olive oil is hot, add the mushrooms and saute until they begin to release their liquid, about 5 to 8 minutes. Add the garlic and saute for 1 minute. Add the stock and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with salt and pepper, to taste. Remove from the heat and sprinkle with fresh herbs. Serve over creamy polenta.