Mixed Wild Mushrooms w/ Grilled Polenta for Lindrusso

[emilycat]

Here it is: I didn't want it to get lost on the other thread http://www.cookinglight.com/bbs/smile.gif

From The Occasional Vegetarian

This rich, multipourpose mushroom mix is one of my favorite dishes. In addition to having it with grilled polenta, I serve it over toasted, sliced brioche as a side dish, and combine it with an equal amount of wild rice as a stuffing for tomatoes and chicken.

1/2 c. dried porcini mushrooms
1 cup cold water

Seasoning Sauce
2 t. cornstarch
2 T. medium-dry sherry
2 1/2 T. soy sauce
1 t. molasses

2 T. peanut oil
1 c. chopped leeks, white and light green parts (about 1 small leek)
3/4 lb. assorted fresh wild mushrooms (cremini, portobello, blond or black chanterelles, morels, pieds de moutons), cut into large pieces

1 recipe Grilled Polenta

1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup, and dice. Strain the porcini water though a fine-mesh sieve.

2. Reduce the porcini water over low heat until only 2 T. rmain, about 15 minutes. Allow to cool.

3. Make the seasoning sauce by dissolving the cornstarch in the sherry. Stir in the reduced porcini water, soy sauce, and molasses. Set aside.

4. Heat a wok or large cast-iron skillet over high heat until it smokes, 2 to 3 minutes. Add the peanut oil and then immediately add the leeks; stir-fry for 3 to 4 minutes.

5. Add the porcini and the fresh mushrooms and stir-fry for 3 to 4 minutes more.

6. Restir the seasoning asuce and add it to the wok all at once, continuing to stir until the sauce has thickened and has thoroughly glazed the mixture, about 30 seconds.

7. Put the polenta on a serving plate. Top with the mushroom mixture. Serve at once.

Note: Broil the Grilled Polenta during the last few minutes the Mixed Wild Mushrooms are cooking. If necessary, the mushrooms can wait for a few minutes while you broil the polenta.

Grilled Polenta

1 recipe Basic Polenta(page 177), hot (using 1 c. coarse-grained yellow cornmeal)

2 t. olive oil or melted butter

1. Lightly grease a 9 x 5-inch loaf pan with oil or butter.

2. Pour the polenta into the pan and allow it to cool and solidify at room temperature, about 30 minutes.

3. Preheat the broiler. Remove the polenta from the pan and cut into 3/4 inch-thick slices. Place them on a greased heatproof dish. Brush both sides with the oil or melted butter and broil close to the heat for a few minutes on each side until the polenta is crusty, about 5 minutes. Serve immediately.

Me again! I'm assuming you know how to make polenta; if not, I'll be happy to post some directions. http://www.cookinglight.com/bbs/smile.gif

Enjoy!

[lindrusso]

Oh thank you! And yes, I do know how to make polenta - I buy it in the tube http://www.cookinglight.com/bbs/biggrin.gif .
But seriously, it's one of those things that I'll get to one of these days, but I use the pre-made variety as an "easy out" these days!

This sounds soooo good! I just hope they have more than portobellos at the store - I have some polenta in the fridge!

[Donna P]

Here is a foolproof way to make polenta - works like a charm. I can't remember the source of this method, so my apologies for not giving proper credit.


* Exported from MasterCook *

Polenta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal -- stone-ground
water -- 3-6 cups*
1 tablespoon butter -- or olive oil
1 teaspoon salt -- more to taste

Heat the oven to 350 degrees.

Grease a 3-quart nonstick ovenproof skillet; pour in the cornmeal, water, butter and salt and stir with a fork until blended.

The mixture will separate and take more than half the cooking time to come together.

Bake uncovered for 40 minutes.

Stir the polenta, taste, add salt if needed, and bake for another 10 minutes.

Remove from the oven and let the polenta rest in the pan for 5 minutes before pouring it into a buttered bowl to scoop out and serve or onto a wooden board or pizza peel to slice into wedges.


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Per serving: 152 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 27g Carbohydrate; 8mg Cholesterol; 563mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Vary polenta's consistency to suit the meal. For very soft, to serve in a bowl or with toppings, use 6 parts liquid to 1 part cornmeal.
For soft, to serve in a bowl, plain or with toppings, and a bed for stews and ragouts, use 5 parts liquid to 1 part cornmeal.
For firm, as a bed for stews and ragouts or to cool and slice into wedges to fry or broil and serve with toppings, use 4 parts liquid to 1 part cornmeal.
For very firm, to cool and slice into wedges to fry, broil or grill and serve with toppings, use 3-3-1/2 parts liquid to 1 part cornmeal.
Nutr. Assoc. : 0 0 0 0