mushroom polenta with porcini sauce
Great Savory Polenta
prep time
45 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- SAUCE
- 1 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 1 medium shallot sliced
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1 1/2 cups beef stock
- 1 tablespoon butter melted
- 1 tablespoon flour
- - salt and pepper to taste
- MUSHROOMS
- 3 cups mixed mushrooms sliced
- 1 tablespoon fresh thyme leaves
- - olive oil
- - salt
- POLENTA
- 4 cups water
- 1 1/2 cups instant polenta
- 1/2 teaspoon salt
- 1 cup shredded parmigiano-reggiano
- 3 tablespoons butter
How To Make mushroom polenta with porcini sauce
-
Step 1Place 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.
-
Step 2Preheat 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.
-
Step 3To 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.
-
Step 4For 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.
-
Step 5Serve the Polenta topped with Porcini Sauce and Roasted mushrooms
- 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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