Exotic Mushroom Pan Fry
★★★★★
Veggies
Difficulty: Medium | Servings: 4-6
Description:
Adapted for Phoenix Home and Garden Magazine from Cowboy Ciao, formerly in Scottsdale, AZ. This dish works as a stand alone meatless entree as well as a hearty side as shown in the picture.
Ingredients:
Polenta Cakes *
1 cup quick cooking instant polenta
4 cups boiling water
1 tsp ground nutmeg
1 tsp kosher salt *
1 tsp ground black pepper
â…› cup basil leaves, chiffonade
½ cup roasted red peppers, julienned *
Exotic Mushroom Pan Fry
4 to 6 baby portobello mushrooms (one per serving)
½ cup olive oil
4 cups mixed mushrooms (such as cremini, shiitake, button, lobster and oyster; depending on size, leave some whole halve or slice others)
1 tsp finely chopped garlic
¼ dry white wine
4 tsp ancho chili paste
4 cups heavy cream
kosher sale, to taste
freshly ground black pepper, to taste
1 avocado, sliced just before serving
2 Roma tomatoes, diced
3 to 4 oz cotija cheese, crumbled
Directions:
Place polenta in top of a double boiler or a bowl owner a stock pot of boiling water. Add the boiling water to the instant polenta. Whisk well until polenta comes together and brings to pull away from the sides of the pot or bowl.
Mix in nutmeg, salt, pepper, basil and roasted red peppers. Cook about 8 minutes (follow directions on polenta package).
Spoon mixture onto a sheet pan and spread evenly to make an inch-thick layer. Cool, cover and refrigerate until firm. Ideally, this can be done a day before serving.
Brush the portobellos with 1 tbls olive oil and set aside. *
Place remaining olive in a sauté pan. Cook the remaining mushrooms (not portobellos) for about 8 to 10 minutes over medium high heat, stirring occasionally. Add garlic and sauté a few minutes more until the mixture has browned.
Deglaze pan with white wine and reduce until almost dry. Add ancho chili paste and cream and reduce by half. Stir in salt and pepper to taste.
Cut polenta into 3-inch squares or triangles and grill on both sides. About 3 to 5 minutes.
Grill portobellos on both sides, 3 to 5 minutes until tender and cut in half.
Place polenta cake/s on plate, spoon mushroom mixture over the polenta. Top with grilled portobellos. Garnish with avocado, cotija and tomatoes.
Notes:
*Polenta - more times than not, I just make a creamy polenta instead of polenta cakes.
*Salt - I am a Diamond Crystal salt person, adjust accordingly to your taste.
*red peppers - I rarely use them and I don’t miss them. But they are tasty.
*portobellos - mostly I just sauté them all together.
Source: Phoenix Home and Garden Magazine 2007
Paprika users, I have the file for your convenience. PM me!
★★★★★
Veggies
Difficulty: Medium | Servings: 4-6
Description:
Adapted for Phoenix Home and Garden Magazine from Cowboy Ciao, formerly in Scottsdale, AZ. This dish works as a stand alone meatless entree as well as a hearty side as shown in the picture.
Ingredients:
Polenta Cakes *
1 cup quick cooking instant polenta
4 cups boiling water
1 tsp ground nutmeg
1 tsp kosher salt *
1 tsp ground black pepper
â…› cup basil leaves, chiffonade
½ cup roasted red peppers, julienned *
Exotic Mushroom Pan Fry
4 to 6 baby portobello mushrooms (one per serving)
½ cup olive oil
4 cups mixed mushrooms (such as cremini, shiitake, button, lobster and oyster; depending on size, leave some whole halve or slice others)
1 tsp finely chopped garlic
¼ dry white wine
4 tsp ancho chili paste
4 cups heavy cream
kosher sale, to taste
freshly ground black pepper, to taste
1 avocado, sliced just before serving
2 Roma tomatoes, diced
3 to 4 oz cotija cheese, crumbled
Directions:
Place polenta in top of a double boiler or a bowl owner a stock pot of boiling water. Add the boiling water to the instant polenta. Whisk well until polenta comes together and brings to pull away from the sides of the pot or bowl.
Mix in nutmeg, salt, pepper, basil and roasted red peppers. Cook about 8 minutes (follow directions on polenta package).
Spoon mixture onto a sheet pan and spread evenly to make an inch-thick layer. Cool, cover and refrigerate until firm. Ideally, this can be done a day before serving.
Brush the portobellos with 1 tbls olive oil and set aside. *
Place remaining olive in a sauté pan. Cook the remaining mushrooms (not portobellos) for about 8 to 10 minutes over medium high heat, stirring occasionally. Add garlic and sauté a few minutes more until the mixture has browned.
Deglaze pan with white wine and reduce until almost dry. Add ancho chili paste and cream and reduce by half. Stir in salt and pepper to taste.
Cut polenta into 3-inch squares or triangles and grill on both sides. About 3 to 5 minutes.
Grill portobellos on both sides, 3 to 5 minutes until tender and cut in half.
Place polenta cake/s on plate, spoon mushroom mixture over the polenta. Top with grilled portobellos. Garnish with avocado, cotija and tomatoes.
Notes:
*Polenta - more times than not, I just make a creamy polenta instead of polenta cakes.
*Salt - I am a Diamond Crystal salt person, adjust accordingly to your taste.
*red peppers - I rarely use them and I don’t miss them. But they are tasty.
*portobellos - mostly I just sauté them all together.
Source: Phoenix Home and Garden Magazine 2007
Paprika users, I have the file for your convenience. PM me!
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