Creamy Polenta With Slow-Roasted Mushrooms Recipe

Name: Creamy Polenta With Slow-Roasted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 oz oyster mushrooms, halved; 7 oz fresh shiitake mushrooms, halved; 7 oz cremini mushrooms, halved; 2 None portobello mushrooms, chopped coarsely; 9 oz vine-ripened tomatoes, chopped coarsely; 1 None red onion, sliced thinly; 2 cloves garlic, sliced thinly; 1 tbsp olive oil; 1/2 oz dried porcini mushrooms; 2 cups milk; 3/4 cup polenta; 2 tbsp butter; 1/3 cup finely grated Parmesan cheese; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/4 cup coarsely chopped fresh chives

Servings: persons

5 oz oyster mushrooms, halved
7 oz fresh shiitake mushrooms, halved
7 oz cremini mushrooms, halved
2 None portobello mushrooms, chopped coarsely
9 oz vine-ripened tomatoes, chopped coarsely
1 None red onion, sliced thinly
2 cloves garlic, sliced thinly
1 tbsp olive oil
1/2 oz dried porcini mushrooms
2 cups milk
3/4 cup polenta
2 tbsp butter
1/3 cup finely grated Parmesan cheese
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped fresh chives

1
Preheat the oven to 325u00b0F. Combine fresh mushrooms, tomato, onion, garlic and oil in large baking dish; season. Roast for 30 mins or until mushrooms are tender.
2
Meanwhile, soak porcini in 1 cup boiling water in small bowl for 15 mins. Drain porcini, reserving liquid. Chop porcini finely.
3
Bring reserved porcini liquid, milk and 1 cup cold water to a boil in medium saucepan. Gradually add polenta, stirring. Reduce heat to low; cook, stirring, for 5 mins or until polenta thickens slightly. Stir in porcini, butter and cheese; season to taste.
4
Stir herbs into mushroom mixture. Divide polenta among serving plates; top with mushroom mixture.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 oz oyster mushrooms, halved, 7 oz fresh shiitake mushrooms, halved, 7 oz cremini mushrooms, halved, 2 None portobello mushrooms, chopped coarsely, and more.

Yes, Creamy Polenta With Slow-Roasted Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Polenta With Slow-Roasted Mushrooms

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