Mushrooms Polonaise Recipes

MUSHROOMS POLONAISE

Mushrooms Polonaise image

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

Ingredients

1 1/2 lbs fresh mushrooms, thickly sliced
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 onion, chopped
3/4 cup butter, plus
2 tablespoons butter, divided
2 tablespoons flour
1 cup sour cream
1 cup heavy whipping cream (unwhipped)
1/2 teaspoon nutmeg
salt and pepper
1/2 cup chopped fresh parsley
1/2 cup breadcrumbs (or more if desired, just add more butter)

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

MUSHROOMS POLONAISE image

Categories Mushroom Bake Quick & Easy Dinner

Yield 8 People

Number Of Ingredients 10

Ingredients

1 1/2 lb mushrooms, sliced
1 onion, chopped
3/4 cup butter
2 tbsp flour
1 cup sour cream
1 cup heavy cream
1/2 tsp nutmeg
Pepper
1/2 cup parsley, chopped
1/4 cup bread crumbs

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

Mushroom Polenta image

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

Ingredients

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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