Wild Mushroom Fricassee Over Polenta Food
POLENTA BITES WITH WILD MUSHROOMS AND FONTINA
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.
Provided by Anna Stockwell
Categories New Year's Eve Hors D'Oeuvre Cocktail Party Hominy/Cornmeal/Masa Mushroom Fontina Vegetarian Wheat/Gluten-Free Appetizer
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
- Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
- Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
- Arrange polenta bites on a platter and serve.
- Do Ahead
- Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.
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.
WILD MUSHROOM FRICASSEE OVER POLENTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
- Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
- Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.
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Melt the butter in a large, deep skillet over medium heat. Add the leeks and cook 2 minutes. And all the mushrooms and season with salt. Cook, stirring constantly, until the …
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- Cut the shiitake caps into quarters. Cut the morels lengthwise into quarters. If the chanterelles are large, cut them to comparable size.
- Melt the butter in a large, deep skillet over medium heat. Add the leeks and cook 2 minutes. And all the mushrooms and season with salt. Cook, stirring constantly, until the mushrooms start to soften. Continue cooking, stirring often, until the mushrooms give up their liquid, 10 minutes. Add the vermouth and continue cooking and stirring occasionally until almost all liquid has cooked away.
- Add the stock and continue cooking, stirring occasionally, until it is mostly reduced, about 10 minutes. Add the cream and cook until the mushrooms are very tender and the liquid has thickened into a sauce. Add the herbs to taste and more salt if needed, then season with white pepper. Serve hot.
CREAMY POLENTA WITH A FRICASSEE OF MUSHROOMS
Divide the polenta among heated bowls or plates. Fricassee of MushroomsIn a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until the …
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Cuisine ItalianAuthor Scott Conant
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- Creamy PolentaIn a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface.
- (I don’t have a scientific explanation as to why this whisking step is important, but I know from experience that when I don’t do it, my polenta just doesn’t seem as delicious as usual.
WARM CAMEMBERT WITH WILD MUSHROOM FRICASSEE - FOOD …
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, …
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- Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
- Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
- Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
- Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.
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- In a large nonstick skillet, heat the oil until shimmering. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until browned, about 3 minutes per side. Transfer the chicken to a plate.
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- Add the wine, broth and reserved chicken and bring to a simmer. Cover and cook over moderate heat until the chicken is cooked through, about 5 minutes. Transfer the chicken to a serving dish.
- Increase the heat to moderately high and simmer the sauce, uncovered, until slightly reduced, about 5 minutes. Remove the skillet from the heat and stir in the minced tarragon and heavy cream. Spoon the sauce and mushrooms over the chicken and serve immediately.
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CREAMY POLENTA WITH FRICASSEE OF TRUFFLED MUSHROOMS …
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