Tuesday, April 3, 2012

Polenta With Portabella Mushrooms Recipe

Polenta With Portabella Mushrooms Recipe


2 tablespoons butter
1 tablespoon extra-virgin olive oil
4 Portobello mushroom caps, gills removed and thinly sliced
Coarse salt and black pepper
1/2 cup sweet vermouth
1/4 cup parsley, chopped


3 cups chicken stock
1 cup quick cook polenta, found in Italian foods or specialty foods aisles
1 cup mascarpone cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground black pepper

For the Mushrooms:

Heat a large nonstick skillet over medium high heat. Add butter and oil. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add sweet vermouth to the pan and stir to coat. The vermouth will cook away in about 1 minute. Add parsley to the pan. Toss to combine. Set aside.

For the Polenta:

Bring 3 cups chicken broth to a boil in a covered pot. Stir quick cooking polenta into boiling chicken stock until it masses. Stir in mascarpone cheese, Parmesan cheese and butter. Season with salt and pepper, to your taste.
Serve Polenta topped with mushrooms alongside the Stuffed Leg of Lamb.

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