Creamy Polenta With Wild Mushrooms Recipes

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CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

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

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

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

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA



Sauteed Wild Mushrooms over Creamy Cheesy Polenta image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons olive oil
2 sprigs fresh rosemary
1 tablespoon chopped shallots
1 cup shiitake mushrooms, stemmed and cut in 1/2
1 cup oyster mushrooms cut in 1/2
1/2 cup white wine
Salt and freshly ground black pepper
1 pinch crushed red pepper flakes
1/3 cup chopped parsley leaves, for garnish
4 tablespoons olive oil
1/2 cup chopped sweet onion
1 tablespoon chopped garlic
32 ounces chicken stock
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
16 ounces instant polenta
1/2 pint heavy cream
1 cup grated fontina
Salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons minced chives, for garnish
1/4 cup orange liqueur (recommended Grand Marnier)
1/4 cup lime juice
1/4 soy sauce
1/8 cup honey
3 tablespoons chili sauce
1/4 cup fresh chopped basil leaves
2 tablespoons minced ginger
2 tablespoons orange zest
1/8 cup minced chile peppers
1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)
1/2 cup chopped scallions, for garnish

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



Creamy Polenta With Wild Mushrooms image

Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups yellow onions, chopped coarse (12 oz.)
1/2 cup white mushroom, chopped coarse (4 oz.)
2 tablespoons garlic, chopped fine
2 ounces dried porcini mushrooms, chopped coarse, rinsed and soaked in water 10 minutes (or cepe mushrooms)
5 fluid ounces olive oil, divided
4 teaspoons fresh basil, chopped fine or 1 teaspoon dried basil
1 teaspoon fresh oregano, chopped fine or 1/4 teaspoon dried oregano
2 quarts vegetable stock or 2 quarts chicken stock
12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)
salt and pepper, to taste
2 cups heavy cream
4 ounces aged asiago cheese, grated fine (or Fontine about 1/2 cup)
8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)
fresh basil sprig (to garnish)

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!

Nutrition Facts : Calories 1092.3, Fat 81.1, SaturatedFat 32.6, Cholesterol 163, Sodium 81.2, Carbohydrate 87, Fiber 9.2, Sugar 3.8, Protein 12

POLENTA WITH WILD MUSHROOMS



Polenta with Wild Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 8

2 tablespoons olive oil
1/2 pound shiitake mushrooms, sliced
1/4 pound white mushrooms, trimmed and sliced
4 1/2 cups chicken stock or water
1 cup coarse corn meal
2 tablespoons butter
1/2 cup grated Parmesan
Salt and pepper

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.

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Top Asked Questions

How do you cook mushrooms and polenta together?
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.
What is creamy polenta made of?
Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
How do you cook polenta in a sauce?
Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter.
How do you cook polenta in Ragu?
Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking.

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