Mushroom Polenta with Porcini Sauce

1
barbara lentz

By
@blentz8

Great Savory Polenta

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
45 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • SAUCE

  • 1 oz
    dried porcini mushrooms
  • 1 Tbsp
    olive oil
  • 1 medium
    shallot sliced
  • 3 clove
    garlic minced
  • 1/2 c
    dry white wine
  • 1 1/2 c
    beef stock
  • 1 Tbsp
    butter melted
  • 1 Tbsp
    flour
  • ·
    salt and pepper to taste
  • MUSHROOMS

  • 3 c
    mixed mushrooms sliced
  • 1 Tbsp
    fresh thyme leaves
  • ·
    olive oil
  • ·
    salt
  • POLENTA

  • 4 c
    water
  • 1 1/2 c
    instant polenta
  • 1/2 tsp
    salt
  • 1 c
    shredded parmigiano-reggiano
  • 3 Tbsp
    butter

How to Make Mushroom Polenta with Porcini Sauce

Step-by-Step

  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

Printable Recipe Card

About Mushroom Polenta with Porcini Sauce

Course/Dish: Other Side Dishes
Main Ingredient: Rice/Grains
Regional Style: American




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