Mushrooms Polonaise Recipes
MUSHROOMS POLONAISE
This recipe is much similar to what the steak house restaurants serve for a side dish. If you are a mushroom lover, then this delicious dish is a must-try! If desired chopped fresh garlic may be sauteed with the onion. This is also great served in single-serving dishes like the restaurants do, this goes great with steak! Prep time includes slicing the mushroonms.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 835.1, Fat 79.2, SaturatedFat 47.5, Cholesterol 213.6, Sodium 451.7, Carbohydrate 25.8, Fiber 3.1, Sugar 5.2, Protein 11.4
MUSHROOMS POLONAISE
Steps:
- Preheat oven to 350F. Place mushrooms and onion in a heavy nonstick skillet with a tiny bit of olive oil. Cook slowly until wilted but not browned. Add 1/2 cup of butter. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg and pepper to taste. Continue to cook, uncovered until mixture has thickened. Stir in parsley. In another pan, lightly saute bread crumbs in 1/4 cup of butter. Pour mushroom mixture into a buttered shallow casserole. Sprinkle top with sauteed bread crumbs. Bake until mixture has set and bread crumbs have browned a little more.
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.
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