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