MUSHROOM TOPPED STEAKS WITH CREAMY POLENTA
This is a great quick and easy meal tastes great and is on the table in about 35-40 Min's. I have listed liquid amounts as used by the brand of quick cooking polenta I buy so please adjust and prepare according to you packet instructions. I buy 2 minute quick cooking polenta so cooking times will vary if you can not get quick cooking polenta.
Provided by The Flying Chef
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a pan, add mushrooms and garlic, cook until mushrooms soften and are browned slightly. Add wine, balsamic vinegar, sugar and beef stock, stir to combine and add pepper to taste.
- Meanwhile combine water, milk and chicken stock in a saucepan, bring to the boil, gradually stir in polenta. Reduce heat, stir until polenta thickens, add cheeses and stir to combine, stir in spinach. (I usually cook my steaks while making polenta and let them rest while I stir in the cheeses and spinach, but it will keep warm over a low heat stir occasionally to prevent bottom from burning.).
- Season steaks with salt and pepper. Heat a small amount of oil in a pan and cook steaks until desired doneness. Cooking times will vary depending on the thickness of the steaks.
- To Serve: Place a few spoonfuls of polenta on a plate top with steak and mound steak with mushrooms, drizzled with balsamic sauce.
Nutrition Facts : Calories 364.4, Fat 19.1, SaturatedFat 11.6, Cholesterol 56.2, Sodium 550.6, Carbohydrate 25.6, Fiber 2.7, Sugar 9.9, Protein 22.2
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
BEEF AND MUSHROOM STROGANOFF OVER CREAMY POLENTA
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt. Whisk in the polenta and reduce the heat to medium-low. Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes. Remove from the heat.
- For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet. Saute the onions and shallots over medium heat until soft, about 4 minutes. Add the thyme and garlic and cook until lightly golden around the edges. Sprinkle with salt and pepper. Add the mushrooms and cook until caramelized, about 5 minutes. Transfer the contents of the pan to a bowl and remove and discard the thyme sprigs.
- Sprinkle the beef with salt and pepper. Return the pan to the stove and add the remaining 2 tablespoons of olive oil and the beef. Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more. Remove the meat to the bowl with the vegetables. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom. Add the beef stock and let come to a simmer. Add the spinach leaves and cook until wilted, then return the vegetable and meat mixture to the pan and heat through. Add salt and pepper, if needed.
- Top the polenta with the meat and mushroom mixture. Garnish with sour cream, parsley and lemon zest.
MUSHROOM POLENTA
Creamy polenta topped with sautéed mushrooms is a classic heart-warming side dish. We've upped the umami flavor here by cooking the polenta in a mushroom broth, creating a delicious and rich version for the mushroom-lover in everyone.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.
STEAK AND MUSHROOM BAKED POTATO TOPPING
Another Tater Topping recipe from Paula Deen's "Celebrates!" cookbook. She states, "This is for people like me-meat and potato eaters!"
Provided by Redneck Epicurean
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion.
- Remove the steak and onions from the pan. Add the butter and melt over low heat.
- Whisk in the flour and stir with a wooden spoon until smooth.
- Whisk in the beef broth and stir until the mixture thickens slightly, about 2 minutes.
- Return the beef and onions to the pan. Add the mushrooms.
- Simmer for 30 minutes until tender.
- Taste, then season with the Worcestershire sauce, salt, and pepper.
- The topping can be refrigerated, covered, up to this point.
- Just before serving, reheat gently and stir in the sour cream.
- Do not allow the topping to boil.
- Keep hot in a crockpot or chafing dish over very low heat.
- Serve over baked potatoes.
Nutrition Facts : Calories 338.5, Fat 22, SaturatedFat 10.2, Cholesterol 89.5, Sodium 299.8, Carbohydrate 6.3, Fiber 0.6, Sugar 1.5, Protein 28.3
CREAMY POLENTA & MUSHROOM RAGOUT
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
- For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
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- Bring water and salt to a boil. While whisking, slowly pour in polenta. Continue whisking for a minute to prevent any clumps from forming. Reduce heat to low and simmer for at least 30 minutes, stirring once every few minutes and scraping down the sides.
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