MUSHROOM-POLENTA DIAMONDS
The roasted red peppers give this savory bite some smoky sweetness and a touch of color.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 5 dozen
Number Of Ingredients 11
Steps:
- In a food processor, pulse mushrooms until finely chopped. Melt butter in a medium skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook until softened, about 3 minutes. Add port, and stir until evaporated. Stir in cream; simmer until mixture is thick, about 3 minutes. Season with salt and pepper. Remove from heat; let cool.
- Butter a 10-by-15-inch rimmed baking sheet; set aside. Boil 1 quart water in a large saucepan; add 1 teaspoon salt. While whisking constantly, gradually add polenta. Reduce heat to a simmer; cook, whisking constantly, until soft and all water is absorbed, about 5 minutes. Stir in Parmesan. Immediately transfer to prepared baking sheet; spread evenly. Let cool completely; cover with plastic wrap, and refrigerate until ready to proceed. Polenta can be made up to 1 day ahead.
- Halve the polenta crosswise. Carefully transfer one half, smooth side down, to a clean work surface; spread mushroom mixture on top. Place remaining polenta half, smooth side up, on top; trim edges.
- Cut polenta lengthwise into 3/4-inch-wide rows; cut rows at an angle to form 1-inch-long diamonds. Place on parchment-lined baking sheets. Wrap in plastic wrap; freeze until ready to use, up to 6 weeks.
- To serve, preheat oven to 425 degrees. Transfer sheets to oven. Bake diamonds, rotating sheets halfway through, 12 to 15 minutes. Garnish each with bell pepper and a dab of mascarpone, if desired. Serve warm.
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.
POLENTA WITH MUSHROOMS
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition of dried porcini.
Provided by Mark Bittman
Categories Mushroom Hominy/Cornmeal/Masa Dinner Vegetarian Parsley Parmesan
Yield Serves 4
Number Of Ingredients 12
Steps:
- Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
- Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
- Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
- Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
- Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
- Cooks' Notes
- Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
- Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
- Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
- Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.
MUSHROOM POLENTA
Sauté earthy mushrooms, fresh herbs and a splash of red wine vinegar then serve over a bowl of cheesy polenta for a quick weeknight vegetarian meal.
Provided by Liz Tarpy
Categories Dinner Entree Ingredient
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the mushrooms: Gently wipe the mushroom caps clean with a dry paper towel. Trim the bottom of stems and cut the mushrooms into quarters if large and halves if small. The cut pieces should be about the same size.
- Cook the mushrooms: Heat a large skillet over high heat until it's hot. It may take about 1 minute. Carefully add the 1/4 cup water and mushrooms. Cook, stirring until all the water evaporates, about 12 minutes. The mushrooms will release more water, but they will become smooth and shiny. The timing depends on how much moisture the mushrooms have-they're ready when the skillet is dry. Add 1 tablespoon of oil and stir. Allow the mushrooms to sit undisturbed to brown for a minute or so, then stir again. Lower the heat if the mushrooms are darkening too quickly. Continue cooking the mushrooms until they are browned all over and crisp-tender, 4 to 5 minutes. Stir in 1/4 teaspoon of salt and black pepper. Transfer the mushrooms into a medium bowl.
- Make the sauce: Heat the same large skillet used for the mushrooms over medium heat. Add the remaining 2 tablespoons oil, 1/4 teaspoon salt, garlic, onion, oregano, thyme, and crushed red pepper flakes. Cook stirring until the onions are tender and limp, about 10 minutes. Add a drizzle of oil if the vegetables look too dry. Lower the heat if the garlic is browning too quickly. Add the tomato paste and smoosh with the back of the wooden spoon into the pan to cook out some of the raw flavor, about 30 seconds. The paste might stick to your spoon but just keep swirling it around the pan. Stir in 1/2 cup vegetable stock. Return the mushrooms to the skillet and stir briefly to re-warm. Turn off the heat and stir in the vinegar and 1 tablespoon butter. Taste and season with more salt, black pepper, and red pepper flakes if you'd like. Set it aside while you cook the polenta.
- Make the polenta: In a medium saucepan over high heat, bring 4 cups of vegetable stock and 1 teaspoon salt to a boil. Slowly add the polenta while whisking. Turn the heat down to maintain a gentle simmer. Once all the polenta has been added, switch to a wooden spoon and cook, stirring until the polenta is thick and bubbly, about 3 minutes. It will pull away from the sides of the saucepan. Taste it. It should be creamy, not grainy.
- Season the polenta: Stir in the Parmesan, 2 tablespoons parsley, and the remaining 1 tablespoon butter. Turn off the heat.
- Serve: Divide the polenta among shallow serving bowls. Spoon the mushrooms on top. Sprinkle with the remaining 2 tablespoons parsley and more Parmesan.
Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Cholesterol 28 mg, Fiber 5 g, Protein 8 g, SaturatedFat 8 g, Sodium 1530 mg, Sugar 7 g, Fat 21 g, UnsaturatedFat 0 g
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
POLENTA & MUSHROOM TART
This pretty vegetarian main is made from quick-cook cheesy polenta topped with mushrooms, mozzarella, rocket and balsamic vinegar
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease and line a large baking tray with baking parchment. Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Bring it to the boil and bubble for 8 mins, whisking continuously. Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta over the lined tray and bake for 30 mins.
- Meanwhile, mix the mushrooms with the thyme and some seasoning. Heat a splash of oil in a large frying pan and fry the mushrooms in a couple of batches until golden. Tear the mozzarella into pieces and pat dry with kitchen paper. Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 mins or until the cheese is melted and bubbling. Scatter the rocket over the tart and drizzle with the balsamic vinegar.
Nutrition Facts : Calories 300 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
SAUTEED MUSHROOMS WITH POLENTA
An ideal appetizer or light lunch, this flavorful dish requires little preparation and cooking time. Although the recipe calls for shiitake and button mushrooms, you substitute portobello or porcini varieties; serve the mushrooms over soft or set polenta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
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.
CREAMY POLENTA & MUSHROOM RAGOUT
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
- For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
More about "mushroom polenta diamonds food"
CREAMY POLENTA WITH ROASTED MUSHROOMS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MUSHROOM-POLENTA DIAMONDS
From mealplannerpro.com
CREAMY POLENTA WITH MUSHROOMS - CROWDED KITCHEN
From crowdedkitchen.com
BAKED MUSHROOM POLENTA BOWLS - FORKS OVER KNIVES
From forksoverknives.com
POLENTA WITH CREAMY MUSHROOM SAUCE - EATINGWELL
From eatingwell.com
POLENTA WITH ROASTED MUSHROOMS AND THYME RECIPE
From bonappetit.com
CREAMY VEGAN POLENTA RECIPE WITH MUSHROOMS (EASY!) - LAVENDER …
From lavenderandmacarons.com
BEST POLENTA WITH MUSHROOMS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CRISP POLENTA WITH MUSHROOMS - CHEF MICHAEL SALMON
From chefmichaelsalmon.com
GORDON RAMSAY'S MUSHROOM POLENTA | ITALIAN RECIPES | GOODTO
From goodto.com
BAKED POLENTA WITH MUSHROOMS - FOOD & WINE
From foodandwine.com
MUSHROOM-POLENTA DIAMONDS RECIPE | RECIPE | FOOD, MUSHROOM …
From pinterest.ca
SEARED POLENTA ROUNDS WITH MUSHROOMS AND …
From parsnipsandpastries.com
MUSHROOM AND HERB POLENTA RECIPE | OTTOLENGHI RECIPES
From ottolenghi.co.uk
CREAMY MUSHROOM POLENTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love