Mushroom Polenta (Using Dried Mushrooms)

 

Get your cornmeal out from the back of the cabinet and put it to use in a warm mushroom polenta. This recipe sticks to a few simple ingredients including onion, dried mushrooms (of course!) and butter. Best of all, all you have to do is boil some water and cook your ingredients for 10 minutes. Serve it like a porridge, or let it cool and solidify into a loaf. This Italian stable makes for a great side with sweet or savory dishes.
 
july30shoot-15
 



july30shoot-15

Mushroom Polenta (Using Dried Mushrooms)


  • Prep Time:
  • Cook Time:
  • Yield:

Description

This recipe is quick and easy. Mushrooms sautéed in butter with onions, garlic and finished with a dollop of sour cream are a sure win. Great served as a side dish or placed on top of breaded fish, a grilled chicken breast or over rice. 


Ingredients

1 oz Monterey’s Dried Mushrooms, any variety 

3 cups water

1 tsp salt

1 tbsp chopped onion

1-1/2 tsp cornstarch mixed with 1/4 cup water

 

Polenta:  

3 cups water

1 tbsp butter

1/2 tsp salt

1 cup yellow cornmeal

1 cup cold water


Instructions

For Sauce:

  1. Combine Dried Boletes Mushrooms, water, salt, and onion in a saucepan and bring to a boil. Turn down heat and simmer 20-30 minutes.  Remove mushrooms from sauce and slice. Add sliced mushrooms back into mixture and thicken with cornstarch.

For Polenta:

    1. Bring 3 cups of water, butter, and salt to a boil in saucepan.
    2. Combine cornmeal and cold water in a small bowl.
    3. Slowly pour cornmeal mixture into boiling water, stirring constantly.
    4. Reduce heat; cook uncovered for 10 minutes; continuing to stir.
    5. Spoon mixture onto a serving dish and cover with sauce.  

Notes

july30shoot-15
Monterey Mushrooms blue and white logo

Mushroom Polenta (Using Dried Mushrooms)


  • Prep Time:
  • Cook Time:
  • Yield:

Description

This recipe is quick and easy. Mushrooms sautéed in butter with onions, garlic and finished with a dollop of sour cream are a sure win. Great served as a side dish or placed on top of breaded fish, a grilled chicken breast or over rice. 


Ingredients

1 oz Monterey’s Dried Mushrooms, any variety 

3 cups water

1 tsp salt

1 tbsp chopped onion

1-1/2 tsp cornstarch mixed with 1/4 cup water

 

Polenta:  

3 cups water

1 tbsp butter

1/2 tsp salt

1 cup yellow cornmeal

1 cup cold water


Instructions

For Sauce:

  1. Combine Dried Boletes Mushrooms, water, salt, and onion in a saucepan and bring to a boil. Turn down heat and simmer 20-30 minutes.  Remove mushrooms from sauce and slice. Add sliced mushrooms back into mixture and thicken with cornstarch.

For Polenta:

    1. Bring 3 cups of water, butter, and salt to a boil in saucepan.
    2. Combine cornmeal and cold water in a small bowl.
    3. Slowly pour cornmeal mixture into boiling water, stirring constantly.
    4. Reduce heat; cook uncovered for 10 minutes; continuing to stir.
    5. Spoon mixture onto a serving dish and cover with sauce.  

Notes

About Author

Monterey Mushrooms
Monterey Mushrooms