cheesy polenta with wild mushrooms and gravy
Great dish for the mushroom fan. You can use any type of mushrooms you love.
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method
Stove Top
Ingredients For cheesy polenta with wild mushrooms and gravy
- FOR THE MUSHROOMS
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2 Tbspcanola oil
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4 ozeach cremini mushrooms, shiitake mushrooms, oyster mushrooms, enoli mushrooms,
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1 smbag dried porcini mushrooms
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1 tspfresh thyme
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4 clovegarlic minced
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1/3 cbeef broth
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2 tsplemon juice
- POLENTA
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2 cmilk
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1 1/2 cbeef broth
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3/4 cinstant polenta
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2 cshredded fontina cheese
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1/2 tspsalt
- GRAVY
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1 cbeef broth
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porcini liquid
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1 Tbspworcestershire sauce
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1/4 cdry white wine
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2 Tbspcornstarch
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3 Tbspwater
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salt to taste
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fresh thyme for garnish
How To Make cheesy polenta with wild mushrooms and gravy
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1Rehydrate the dried porcini mushrooms in 1 1/2 cups water for 30 minutes. Drain the mushrooms threw a fine mesh strainer reserving the fluid for the gravy.
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2Add oil to a large skillet. Add the mushrooms and saute 5 minutes. Add the thyme, garlic, broth and lemon juice and saute until the liquid is evaporated. Set aside.
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3To make the polenta. Bring the milk a. nd broth to a boil. Stir in the polenta and cook 1 minutes. Stir in the cheese and cook until cheese is melted.
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4For the gravy Add the stock, porcini liquid, worcestershire sauce, and wine together. Bring to a boil and reduce to a simmer and simmer 5 minutes. Stir the cornstarch and water together and whisk into gravy until thickened.
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5To plate Add the polenta to the dish. Top with mushroom mixture an drizzle the gravy over top. Top a few fresh thyme leaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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