Mushroom Polenta Bites – a delicious recipe with Mushrooms, Onion, Garlic, Olive Oil, Balsamic Vinegar, Soy Sauce. Easy to follow and perfect for any occasion.
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Note: I use a premade, 18-ounce log of polenta that can be purchased at most specialty food stores (Trader Joes, Whole Foods, etc.).
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If you fancy a cooking challenge, there is a related link above that includes a bare-bones tutorial on how to make polenta from scratch.
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If making polenta from scratch, you can experiment with adding flavorful additions right into the mix before cooling and cutting into cookie-sized rounds.
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Then continue on your merry way with the recipe!
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Step 1: The Obligatory First Step in Any Recipe
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1.
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Heat oven to 350 degrees F and lightly grease a baking sheet with a little bit of that spray stuff found in everyones kitchen.
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Step 2: The Joy of Dried Mushrooms
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1.
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Place dried mushrooms in a bowl and add enough water to cover.
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2.
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Slap some cling wrap on top and poke with a fork a couple times so it doesnt explode.
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Nuke in the microwave for 1 1/2 minutes.
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3.
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Fish the fungus out of the mushroom broth with a fork and give them a squeeze to remove excess moisture.
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Dice your reconstituted mushrooms into wee little pieces.
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4.
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Strain the mushroom broth through a coffee filter to get rid of any of that questionable grit and weirdness that dried mushrooms tend to attract.
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Reserve broth for mushroom topping later on.
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Step 3: Prepping the Veggies
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1.
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Dice one medium onion for about 3/4 cup of goodness.
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If youre still in doubt of the most efficient way to chop an onion, refer to one of the many step-by-step examples Ree provides.
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2.
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Finely chop two cloves of garlic (or use a garlic press) and set aside.
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3.
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Thats it.
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Really.
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Step 4: Preparing the Polenta
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1.
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Cut log of polenta into 1/4-1/3 inch slices.
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Discard the goofy-shaped ends.
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(Or eat them.
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Or give them to a dog.
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Who am I to judge?
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Certainly not someone whos been guilty of the above on multiple occasions.)
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2.
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Heat 1 1/2 tbsp.
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of oil over medium-high heat in a frying pan.
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Add half of the polenta rounds and cook until golden brown on each side, about 2 to 3 minutes per side depending on the heat of your stove.
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Peek underneath for doneness periodically, using a spatula.
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3.
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Remove the first batch and repeat the above step for the second batch of polenta rounds.
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(Add another 1 1/2 tbsp.
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oil, check for crispiness, remove.)
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4.
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Arrange polenta rounds on the lightly greased baking sheet.
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Brush the top of each lovely, golden brown polenta round liberally with balsamic vinegar.
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6.
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Set them puppies aside and move on to the savory mushroom topping!
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Step 5: Theres a Fungus Among Us
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1.
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Wipe your hot skillet clean with a paper towel and put it back on medium-high heat.
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2.
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Add a tbsp.
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of olive oil, a tbsp.
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of soy sauce, a tsp.
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of brown sugar and a tsp.
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of loose beef bouillon granules to the hot skillet.
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Stir that mixture around and let it bubble and reduce down for about 1 to 2 minutes.
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(Youre creating the flavor of meat browned in a skillet in a totally fake-y way.
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If youre a veg head, just omit the beef granules, or use 1/2 tsp.
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marmite instead.)
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3.
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Add the chopped onions and two tbsp.
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butter.
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Saute for 6 minutes until translucent and well-browned.
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4.
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Add the garlic and chopped up mushrooms.
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Add 1/2 tsp.
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of dried thyme (crush it between your fingers to release those aromatic oils before adding) or use 1 tsp.
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fresh thyme, chopped.
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Saute the mixture for an additional five minutes or so.
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(If during sauteing the mixture gets really dry, add a splash of the reserved mushroom liquid to give it some moisture.)
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5.
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Sprinkle on two tbsp.
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flour and stir to coat well.
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6.
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Deglaze the pan (thats fancy speak for getting all that good browned goodness off the bottom) by adding the 1/4 cup white wine (or red, go crazy) and remaining mushroom poaching liquid.
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Let simmer until liquid is reduced away to nothing but delicious diced mushrooms.
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7.
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Season to taste with salt and pepper.
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Step 6: Creating the Canapes
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1.
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Evenly distribute mushroom mixture atop the prepared polenta rounds.
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2.
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Sprinkle with grated parmesan cheese.
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3.
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Brown in the oven for 20 minutes until cheese is melted and everything is looking sinfully delicious.
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4.
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Arrange all fancy-like on a plate with sprigs of fresh thyme.
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Or inhale standing over the kitchen sink.
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(Again, Im in no position to judge.)
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Enjoy!
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3 ounces, weight Dried Mushrooms (Porcini, Portabello, Chanterelle, Morels, Or ShiitakeA Combination Of Whatever Suits Your Fancy), 1 whole Medium Onion, Diced, 2 cloves Garlic, Diced, 4 Tablespoons Olive Oil, Divided, and more.
Yes, Mushroom Polenta Bites falls under the General 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.