Mushrooms Polonaise 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:

• Set oven to 350 degrees.
• Place the mushrooms in a skillet, with olive oil.
• Cook slowly until wilted, but not browned.
• Add in 1/2 cup butter.
• When the butter has melted, add in the flour; cook, stirring constantly for about 5 minutes, over very low heat.
• Stir in sour cream and the whipping cream with a wooden spoon, then add the nutmeg, salt and pepper(to taste).
• Continue to cook, uncovered until mixture has thickened.
• Stir in parsley.
• In another small saute pan, lightly saute the bread crumbs in 1/4 cup plus 2 Tbsp butter.
• Transfer the mushroom/cream mixture into a buttered shallow baking casserole dish.
• Sprinkle the top with sauteed bread crumb/butter mixture.
• Bake until mixture has set, and the bread crumbs have browned a little more.

Steps:

• Saute muchrooms in the 1/2 cup butter until lightly browned.
• Add the onion and cook until soft. Stir in the flour and cook until thick, stirring constantly. Add sour cream and whipping cream and stir well. Pour into a buttered casserole dish. Combine the melted butter and breadcrumbs and sprinkle over the casserole. Bake at 325* for 35 minutes or until lightly browned and bubbly.