Mushrooms Over Polenta Recipes

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.

Steps:

• Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
• Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
• Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
• Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
• Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
• Cooks' Notes
• Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
• Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
• Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
• Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.

Steps:

• Mushrooms:
• Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
• Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
• Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
• Polenta:
• Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
• Shrimp:
• Combine all of the marinade ingredients in a large bowl.
• Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

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.

Steps:

• Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
• Melt 2 tablespoons butter in a large saute pan over medium heat.
• Add in garlic and thyme; saute until fragrant, about 1 minute.
• Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
• Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
• Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
• When the mushrooms are tender, increase heat to high and stir in the marsala.
• When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
• Heat through, taste, and adjust w/ salt and pepper.
• To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

Steps:

• Mushroom Ragout:.
• Heat olive oil in a large pan over medium heat.
• Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
• Add mushrooms and toss.
• Pour wine or water over mushroom mixture and season with salt and pepper.
• Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
• While mushrooms are simmering start the polenta.
• Stir in fontina cheese and stir until cheese has melted.
• Polenta:.
• Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
• Pour in the 3 cups of broth add the salt and bring to a boil.
• Pour in the cornmeal stirring constantly.
• Reduce heat to low and cook 20 minutes stirring often.
• Stir in cheese.
• Quickly turn into a large shallow bowl.
• Pour mushroom mixture over top, and sprinkle with additional parsley.
• Serve immediately.

Steps:

• Make the polenta: Bring salted water to boil in a medium pot over medium-high heat. Pour in the polenta and stir for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to make sure the polenta isn't sticking or burning.
• Right before serving, stir the milk, Parmesan, and butter into the polenta. Season with salt and pepper to taste.
• Meanwhile, make the mushrooms: Heat a drizzle of olive oil in a large skillet over medium heat. Add the shallots and sweat until softened and slightly translucent, about 2 minutes.
• Season with salt, then add the thyme leaves and mushrooms. Cook until the mushrooms are caramelized and softened, about 5 minutes.
• Pour in the sherry to deglaze the pan and stir to loosen any browned bits from the bottom. Cook off the alcohol, about 1 minute. Add the vegetable stock and season with salt and pepper. Bring to a boil, then let the liquid reduce for about 10 minutes. Remove from the heat.
• Make the gremolata: In a small bowl, combine the garlic, parsley, and lemon zest. Season with salt to taste.
• Divide the hot polenta between serving bowls and top with the mushrooms and gremolata.
• Nutrition, all included Calories: 413 Total fat: 22 grams Sodium: 1351 mg Total carbs: 42 grams Dietary fiber: 6 grams Sugars: 6 grams Protein: 15 grams
• Enjoy!

Steps:

• Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 cups salted water to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours.
• In a large skillet, heat 2 tablespoons oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Add Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated, about 2 minutes. Taste, and adjust for seasoning.
• While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add polenta slices and cook until golden brown, about 4 minutes per side. Add additional oil as needed to avoid sticking. Serve immediately, topped with sauteed mushrooms and garnished with Parmesan curls.