Sauteed Mushrooms With Polenta Recipes

CREAMY POLENTA WITH MUSHROOMS

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.

SAUTEED MUSHROOMS WITH POLENTA

Steps:

• Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 cups salted water to a boil. Whisking constantly, add polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 minutes. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator until completely cool, about 2 hours.
• In a large skillet, heat 2 tablespoons oil over high heat. Add mushrooms, and cook, stirring occasionally, until golden brown, about 10 minutes. Stir in parsley and thyme. Add Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, until liquid is almost evaporated, about 2 minutes. Taste, and adjust for seasoning.
• While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add polenta slices and cook until golden brown, about 4 minutes per side. Add additional oil as needed to avoid sticking. Serve immediately, topped with sauteed mushrooms and garnished with Parmesan curls.

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

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.

POLENTA CAKES WITH MUSHROOMS

Steps:

• Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use.
• When you're ready to serve the polenta: Preheat the oven to 375 degrees F.
• Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy!
• Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes.

MUSHROOM POLENTA

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.