Creamy Polenta With Wild Mushrooms Recipes

CREAMY POLENTA WITH MUSHROOMS

Steps:

• 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.
• Once the polenta is tender, stir in butter, cheese and more salt to taste (may not be necessary - taste before adding more salt).
• While the polenta is cooking, heat a skillet to medium-high. Add mushrooms and cook dry for a few minutes to release moisture. Some mushrooms have more moisture. If you're using shiitake mushrooms (like we did), you can skip this step and add the butter first.
• Once some of the moisture has evaporated, add butter and half of the wine. Let simmer. Add salt and continue cooking until the mushrooms start to get crispy. Add the remaining wine to deglaze the pan. Continue cooking until evaporated. Remove from heat and stir in fresh parsley and more salt and pepper to taste.
• Spoon polenta into a bowl and top with mushrooms, more herbs, cheese and pepper. Enjoy hot.

CREAMY POLENTA WITH MUSHROOMS

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.

MUSHROOM POLENTA

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.

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA

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.

CREAMY POLENTA WITH WILD MUSHROOMS

Steps:

• Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
• Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
• Just before serving, add cream and cheese and stir vigorously.
• Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!

POLENTA WITH WILD MUSHROOMS

Steps:

• Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.

POLENTA WITH WILD MUSHROOM SAUCE

Steps:

• Place cornmeal and 1/2 teaspoon salt in saucepan.
• Gradually add water stirring constantly with whisk.
• Bring to a boil, reduce heat to medium and cook 15 minutes stirring frequently.
• Spoon into 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray.
• Press plastic wrap onto surface. Chill 2 hours until firm.
• Heat oil in skillet. Add garlic, thyme sprigs, rosemary sprig.
• Cook 3 minutes until garlic begins to brown.
• Stir in mushrooms and next 5 ingredients.
• Bring to a boil.
• cover, reduce heat and simmer 15 minutes.
• Discard thyme and rosemary.
• Add parsley, cook uncovered 5 minutes.
• Saute polenta in frying pan coated with cooking spray until golden (or spray with cooking spray and bake in hot oven until golden and crisp on outside). Serve with mushroom sauce.

WILD MUSHROOM RAGOUT OVER CREAMY POLENTA

Steps:

• In a small bowl, soak the dried porcini in 1 cup warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water, and set mushrooms aside.
• In a large saute pan over medium heat, melt butter with olive oil. Add shallot and garlic, and cook until slightly soft, 2 to 3 minutes.
• Add porcini, and saute 1 minute. Add cremini, and cook 1 minute more. Turn up heat to medium high, and add remaining mushrooms. Season with salt and pepper.
• Add chopped rosemary, and stir gently until mushrooms are tender, 5 to 7 minutes. Remove pan from heat, and carefully add Cognac (you'll have some flames). Return pan to heat, and allow the alcohol to cook off, about 1 minute. Serve hot over creamy polenta.

CREAMY POLENTA & MUSHROOM RAGOUT

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.

POLENTA WITH WILD MUSHROOMS

Steps:

• Stir the polenta thoroughly into one cup of stock. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. Cook until mixture thickens, a couple of minutes. Stir in the cheese. Season with salt and pepper. Keep warm.
• Heat the oil in a nonstick pan until it is very hot. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. Season with salt and pepper. Spoon the mushrooms over the top of the polenta, and serve.