Banosh with Mushrooms

This comforting vegetarian version of Banosh, inspired by the traditional Hutsul dish from Ukraine’s Carpathian Mountains, swaps out the usual meat and cheese for rich, caramelized mushrooms that bring deep, earthy flavor and a golden, buttery finish. Creamy polenta cooked slowly in whole milk is enriched with a touch of butter and soured cream, creating a silky base that contrasts beautifully with the mushrooms' crisp edges and umami depth. Simple yet soulful, this dish captures the essence of rustic mountain cooking with a modern, plant-based twist.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large frying pan over medium-high heat. Add 2 tablespoons of butter and let it melt

Step 2

Spread the sliced mushrooms in a single layer in the pan—do not overcrowd. Let them fry undisturbed for a few minutes until they start to brown and caramelize. Flip and continue cooking until golden and fragrant, about 8–10 minutes total. Season lightly with salt and pepper. Set aside

Step 3

In a medium saucepan, bring the milk to a boil over medium heat

Step 4

Add the polenta gradually, stirring to combine. Reduce the heat to a simmer and cook, stirring occasionally, for about 15 minutes or until the mixture thickens to a slurry with distinct granules

Step 5

Stir in the ½ ounce of butter and the soured cream. Season to taste with salt and pepper

Step 6

Remove the saucepan from heat and transfer the polenta to a large, deep bowl.

Step 7

Top with the caramelized mushrooms. Serve hot, and enjoy!