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Sauteed New England Wild Mushrooms Over Stoneground Cornmeal Polenta

Western.Chefs's picture
Ingredients
For sauce
  Chicken stock 5 Cup (80 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Wild mushrooms 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Shallots 2 , thinly sliced
  Minced garlic 2 Teaspoon
  Assorted sliced wild mushrooms 2 1⁄2 Cup (40 tbs)
For cornmeal polenta
  Butter 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  White cornmeal 1⁄2 Cup (8 tbs)
  Finely chopped mixed fresh herbs 1 Tablespoon (Such As Parsley, Rosemary And Thyme)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. For making the sauce, in a medium saucepan, bring the chicken stock to a boil; until it is reduced to 1 cup.
2. Lower the flame. Whisk in the cream and simmer until the sauce thickens.
3. Set aside.
4. For preparing the mushrooms, in a large heavy bottomed sauté pan, melt butter.
5. Add shallots, garlic and mushrooms and sauté, stirring constantly, until mushrooms are lightly browned.
6. Add seasonings to the pan.

FINALIZING
7. 9. For preparing the polenta, in a medium saucepan, combine the butter and milk; heat to a simmer, stirring until butter melts.
8. 10. Gradually add in cornmeal, stirring constantly to avoid formation of lumps.
9. 11. Cook the polenta for 15 minutes over low heat, stirring occasionally.
10. 12. Flavor with herbs and season to taste.

SERVING
11. 14. Spoon the polenta onto individual serving plates.
12. 15. Top with the mushrooms and ladle the sauce over the mushrooms and polenta Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday, Gourmet
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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