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mushroom polenta with porcini sauce

Recipe by
barbara lentz
beulah, MI

Great Savory Polenta

yield 4 -6
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For mushroom polenta with porcini sauce

  • 1 oz
    dried porcini mushrooms
  • 1 Tbsp
    olive oil
  • 1 md
    shallot sliced
  • 3 clove
    garlic minced
  • 1/2 c
    dry white wine
  • 1 1/2 c
    beef stock
  • 1 Tbsp
    butter melted
  • 1 Tbsp
  • salt and pepper to taste
  • 3 c
    mixed mushrooms sliced
  • 1 Tbsp
    fresh thyme leaves
  • olive oil
  • salt
  • 4 c
  • 1 1/2 c
    instant polenta
  • 1/2 tsp
  • 1 c
    shredded parmigiano-reggiano
  • 3 Tbsp

How To Make mushroom polenta with porcini sauce

  • 1
    Place the dried Porcini mushrooms in 1 cup warm water and let sit for 30 to 45 minutes. Drain the mushrooms through fine mesh strainer reserving the liquid. Chop up the mushrooms and set aside.
  • 2
    Preheat oven 450 degrees. Place a piece of parchment paper on a baking sheet. Place the mushrooms and thyme leaves on paper. Drizzle olive oil over the mushrooms and season with salt. Roast the mushrooms for 15 minutes. Set aside.
  • 3
    To make the sauce. Heat oil in large saucepan. Saute the shallot until softened. Add the garlic and saute another minute. Add the wine and let most evaporate. Add the Porcini mushrooms, beef broth, and reserved mushroom liquid. Boil for about 15 to 20 minutes until reduced to about 1 cup. Stir the butter and flour together to make a paste. Stir into the sauce mixture to thicken.
  • 4
    For the polenta. Add the water to a large pot. stir in the salt. Add the Instant Polenta and cook 3 minutes. Remove from heat and add the cheese and butter.
  • 5
    Serve the Polenta topped with Porcini Sauce and Roasted mushrooms

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