Wild Mushroom Polenta With Porcini Sauce
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
White Wine (dry)1
Bay Leaf1.5 cups
Vegetable Stock1 tbsp
Butter (room temperature)2 tsps
All-Purpose Flour1 tsp
Salt1 tbsp
Thyme Leaves (fresh)2 cups
Polenta2 tbsps
Unsalted ButterDirections:
1
Prep the porcini: In a small bowl, combine porcini mushrooms and 1 cup warm water
2
Let stand until mushrooms soften, about 30 minutes
3
Remove porcini mushrooms from the liquid, strain and reserve liquid
4
Finely chop the mushrooms and set aside
5
In a small bowl, combine porcini mushrooms and 1 cup warm water
6
Let stand until mushrooms soften, about 30 minutes
7
Remove porcini mushrooms from the liquid, strain and reserve liquid
8
Finely chop the mushrooms and set aside
9
Roast the mushrooms: While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F
10
On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper
11
Roast mushrooms until edges are browned, about 10 minutes
12
Set aside until ready to use
13
Heat oil in a large saucepan over medium-high heat
14
Sauté shallot until softened, about 5 minutes
15
Add garlic, and sauté for 2 minutes more
16
Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes
17
Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid
18
Boil until liquid is reduced to 1 cup, 15 to 20 minutes
19
Remove bay leaf
20
In a small bowl, stir butter and flour together until it forms a paste
21
Whisk the butter mixture into the mushroom sauce
22
Simmer until sauce thickens, about 1 minute
23
Season with salt and pepper
24
While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F
25
On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper
26
Roast mushrooms until edges are browned, about 10 minutes
27
Set aside until ready to use
28
Heat oil in a large saucepan over medium-high heat
29
Sauté shallot until softened, about 5 minutes
30
Add garlic, and sauté for 2 minutes more
31
Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes
32
Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid
33
Boil until liquid is reduced to 1 cup, 15 to 20 minutes
34
Remove bay leaf
35
In a small bowl, stir butter and flour together until it forms a paste
36
Whisk the butter mixture into the mushroom sauce
37
Simmer until sauce thickens, about 1 minute
38
Season with salt and pepper
39
Make the polenta: In a large saucepan, bring 6 cups water and the salt to a boil
40
Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps
41
Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes
42
Remove from heat; stir in the cheese,and butter
43
Season with salt and pepper
44
Serve polenta immediately topped with porcini sauce and roasted mushrooms
45
In a large saucepan, bring 6 cups water and the salt to a boil
46
Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps
47
Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes
48
Remove from heat; stir in the cheese,and butter
49
Season with salt and pepper
50
Serve polenta immediately topped with porcini sauce and roasted mushrooms