Mushroom Marsala With Polenta Recipes

MUSHROOM AND MARSALA CASSEROLE WITH POLENTA CRUST

Steps:

• Preheat the oven to 400 degrees F. Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them. Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish. Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste. Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley. Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes. Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving.;

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA

Steps:

• Chicken Marsala.
• Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
• Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
• Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
• Soft Creamy Polenta.
• Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
• Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
• For a photo visit http://the-best-recipes.blogspot.com/.

PANCETTA & BOURSIN POLENTA WITH SAUTEED MIXED MUSHROOMS

Steps:

• Bring the vegetable stock to a boil in a large saucepan. Season with salt and pepper and add several larger mushrooms to the stock to fortify it. Lower heat and cook mushrooms and stock for 6 - 10 minutes.
• Meanwhile in another pan, render the Pancetta at a low heat until thoroughly cooked then remove the meat from the pan and squeeze all oil out with paper towels. You can also use regular bacon or turkey bacon or none at all, depends upon your taste and if you're vegetarian or not.
• Ensure you still have 4 1/2 cups of liquid, if not add water and a bouillon cube to the stock. Remove all the mushrooms with a slotted spoon, draining the liquid and reserve off to the side with the rest of your smaller mushrooms.
• Ensure you have a whisk and a wooden spoon or equivalent at the ready and a cookie sheet lined with parchment paper! Bring the stock back to a boil and add the polenta to the fortified stock in a thin stream, whisking continuously into the boiling liquid. As soon as it re-boils, reduce the heat immediately and swap your whisk for the wooden spoon. Stir in the pancetta, boursin, parmesan cheese and sun-dried tomatoes (optional) and simmer the polenta until thick and porridge-like. WARNING the polenta may start to splatter volcanically, if this happens, remove from the burner and keep stirring until it calms down.
• Spread the polenta evenly over the lined cookie sheet to about ½ to ¾ inch thick. Use the wooden spoon to spread evenly and smooth the top of the polenta. Leave this to cool for the next 20 - 30 minutes while you prep and cook the remaining items. If necessary, the polenta can be prepared up to a couple days in advance.
• Cut the polenta into long triangles and re-warm or pan-fry until lightly golden and crispy. I've tried it both ways, and prefer leaving the polenta as-is and foregoing the extra calories added to the dish by pan-frying. In either case you'll be serving each guest a couple triangles, so arrange a couple on each plate and prepare them for the delicious mushroom stir-fry!
• Have some long matches or a BBQ lighter and the marsala wine open and at the ready. Put a 60/40 mix of vegetable oil to olive oil in a frying pan and heat on medium heat to the smoke point. Add all the mushrooms and stir briskly for about 1 minute salting them with some kosher or sea salt. Add the shallots (or pearl onions), garlic, wild garlic shoots (or green onion) and chopped thyme and stir in to the mix. Pour in the marsala wine and immediately light the wine with a long match or lighter to quickly burn off the alcohol. Add the butter and stir into the marsala to create a creamy sauce. Season with more sea salt and freshly ground pepper to taste. Stir-fry until mushrooms appear golden and cooked.
• Divide the mushroom stir-fry evenly amongst the plates, placing the mushrooms on top of the polenta and serve immediately.

MUSHROOM MARSALA WITH POLENTA

Steps:

• Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
• Melt 2 tablespoons butter in a large saute pan over medium heat.
• Add in garlic and thyme; saute until fragrant, about 1 minute.
• Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
• Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
• Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
• When the mushrooms are tender, increase heat to high and stir in the marsala.
• When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
• Heat through, taste, and adjust w/ salt and pepper.
• To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.