cheesy polenta with wild mushrooms and gravy
Great dish for the mushroom fan. You can use any type of mushrooms you love.
prep time
cook time
method
Stove Top
yield
Ingredients
- FOR THE MUSHROOMS
- 2 tablespoons canola oil
- 4 ounces each cremini mushrooms, shiitake mushrooms, oyster mushrooms, enoli mushrooms,
- 1 small bag dried porcini mushrooms
- 1 teaspoon fresh thyme
- 4 cloves garlic minced
- 1/3 cup beef broth
- 2 teaspoons lemon juice
- POLENTA
- 2 cups milk
- 1 1/2 cups beef broth
- 3/4 cup instant polenta
- 2 cups shredded fontina cheese
- 1/2 teaspoon salt
- GRAVY
- 1 cup beef broth
- - porcini liquid
- 1 tablespoon worcestershire sauce
- 1/4 cup dry white wine
- 2 tablespoons cornstarch
- 3 tablespoons water
- - salt to taste
- - fresh thyme for garnish
How To Make cheesy polenta with wild mushrooms and gravy
-
Step 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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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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