Polenta Ai Funghi Porcini Recipes

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POLENTA AI FUNGHI



Polenta Ai Funghi image

Delicious fluffy polenta with sautéed chanterelle mushrooms. It's easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.

Provided by Eismeer

Categories     Austrian

Time 35m

Yield 1 entrees, 4 serving(s)

Number Of Ingredients 12

1 kg chanterelle mushroom
250 ml polenta
250 ml cream (sub with milk if you prefer)
250 ml milk
2 garlic cloves
1 small red onion (, chopped)
1 tablespoon parsley (chopped)
vegetable stock powder (to taste)
1 pinch chili flakes
salt and pepper (to taste)
1 teaspoon butter
1 tablespoon butter (about 1 generous table spoon) or 1 tablespoon clarified butter (about 1 generous table spoon)

Steps:

  • Clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact.
  • melt butter in a large pan and add mushrooms.
  • let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone).
  • in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine).
  • add chopped onion and garlic cloves to onions.
  • incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms).
  • transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm.
  • cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each).
  • serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.

Nutrition Facts : Calories 440.4, Fat 27.8, SaturatedFat 16.4, Cholesterol 89.5, Sodium 111.1, Carbohydrate 39.9, Fiber 5.2, Sugar 6, Protein 14.1

POLENTA AI FUNGHI PORCINI



Polenta ai Funghi Porcini image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 15

8 cups water
1 tablespoon coarse salt
2 1/2 cups coarsely ground polenta flour
4 ounces butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1 quart canola oil, for frying
1 tablespoon butter
1 tablespoon chopped fresh garlic
1/2 cup small diced fresh porcini mushrooms
Salt and freshly ground black pepper
1/4 cup dry Marsala wine
1 tablespoon finely chopped Italian parsley leaves
2 cups heavy cream
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Polenta:
  • Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
  • Sauce:
  • In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
  • Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
  • Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.

POLENTA WITH PORCINI SAUCE



Polenta With Porcini Sauce image

Make and share this Polenta With Porcini Sauce recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

150 g instant polenta
75 g taleggio
10 g dried porcini mushrooms
2 tablespoons olive oil
325 g mixed fresh mushrooms, chopped
2 garlic cloves, chopped
3 large tomatoes, chopped
1/2 teaspoon dried oregano

Steps:

  • soak the dried mushrooms in 150ml boiling water for 10 minutes.
  • heat 1 litre of water in a pan, bring to boil and add polenta, constantly stirring until thick and creamy (about 5 mins).
  • remove rind from cheese, chop and add to polenta. Keep polenta warm.
  • Heat oil and fry fresh mushrooms for 4 mins, add garlic and fry for another minute.
  • chop porcini and add the mushrooms and liquor to the pan, add the tomatoes and herbs, seasoning if desired cook for 5 minutes.
  • put polenta in bowl and pour sauce over top.

Nutrition Facts : Calories 106.8, Fat 7.3, SaturatedFat 1, Sodium 10.4, Carbohydrate 9.7, Fiber 2.6, Sugar 5.1, Protein 3.3

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