How To make Polenta Crostini with Mushrooms
1 oz Dried porcini mushrooms
4 tb Extra-virgin olive oil
1 lg Red onion, finely minced
2 sm Garlic cloves, finely minced
1 lb Fresh brown mushrooms, such
-as cremini or portobello, -well cleaned and sliced 4 sm Ripe plum tomatoes, chopped
1 tb Chopped flat-leaf parsley
Salt Freshly ground pepper Quick polenta Olive oil The use of instant polenta in this recipe from Carol Fields' "Italy in Small Bites," is strictly optional. If you prefer, make it the traditional way. Just be sure to warm up your stirring arm in advance. Soak dried mushrooms in warm water to cover at least 45 minutes or until softened. Remove from liquid carefully and rinse well under cold running water to remove any sand still clinging. Chop mushrooms roughly and drain thoroughly. Strain soaking liquid at least twice through sieve lined with cheesecloth or paper towels, and reserve for use in another dish. Heat olive oil in heavy skillet and saute onion until translucent and tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking another 5 minutes. Cut Quick Polenta into slices 2" wide and 3-4" long and brush lightly with olive oil to taste. Broil until firm and lightly crisp on both sides. Place spoonful of hot mushroom sauce on top of each crostino and serve.
How To make Polenta Crostini with Mushrooms's Videos
Polenta canapes with sweet Gorgonzola, sautéed mushrooms and chives
EASY RECIPE
SERVES 6-8
INGREDIENTS
380 g instant polenta
Evo oil
salt
150 g SWEET GORGONZOLA
200 g pioppino mushrooms
Chives
Black pepper
1 garlic clove
Pour water and salt in a saucepan and bring to the boil. Pour the instant polenta and stir using a whisk. Cook according to the packet instructions. Once ready, pour the polenta on a baking tray covered with greaseproof paper and flatten out to obtain a 2 cm thick layer. Leave to cool completely. In the meantime heat a dash of evo oil with a garlic clove, add the mushrooms and sauté over high heat for a few minutes. Season with salt and pepper and set aside. With a mould prepare polenta disks, put on a cutting board and garnish with SWEET GORGONZOLA, sautéed mushrooms, chopped chives and some ground black pepper.
CREAMY Mushroom Polenta
Creamy, buttery stovetop polenta is the perfect base for these crispy mushrooms. Add a squeeze of lemon for a brighter flavor ????
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Mushroom Polenta Recipe
A Taste of New York segment hosted by Aton Maiti - Mushroom Polenta Recipe
VEGAN Mushroom Ragout & Millet Polenta | WFPB and no oil
VEGAN Millet Polenta and Mushroom Ragout
Serves 4-6
MUSHROOM RAGOUT
2 lbs brown mushrooms
2 tablespoons olive oil (optional-you can use water instead)
1 large onion, diced
salt and pepper
1 teaspoon thyme
1 teaspoon sage
crushed red pepper to taste
1 tablespoon tomato paste
8 oz whole peeled tomato
1 tablespoon all purpose flour
2 cups water or broth
3 cloves garlic, minced
3 tablespoons parsley, chopped
INSTRUCTIONS
Clean the mushrooms and trim the stems. Quarter the mushrooms.
Heat the olive oil in a wide skillet. Add the onion, and sauté for about 3 minutes or until lightly browned.
Lower the heat to medium and add the thyme, sage, crushed red pepper, and tomato paste. Add the tomato, stir well and cook for 1 minute.
Sprinkle with the flour, stir well, and cook for 1 minute.
Add 1 cup of broth and stir until slightly thickened, about 1 minute. Gradually add the remaining broth and cook for 2 more minutes. The sauce should be like gravy. Season with salt and pepper to taste. Thin with more water if desired,
Serve over millet polenta, pasta or on rustic toasted bread.
MILLET POLENTA
1 cup of millet
3 cups of broth
3/4 tsp salt, to taste
Herbs as desired
INSTRUCTIONS
Mix millet and broth in a pot.
Bring it to a boil and simmer for 20 minutes, stirring occasionally. The millet is cooked when the water has fully absorbed.
Serve the millet right away for soft polenta. Alternatively, press the millet into a greased pan and leave it to cool for a few hours or overnight.
When you’re ready to cook the millet, turn the millet out onto a cutting board. It should come out as one big loaf. Slice into thick slices for cooking.
Either fry in olive oil on medium heat until brown or bake on an oiled cookie sheet at 400 F for 20 minutes.
Creamy Polenta with Sautéed Mushrooms
Learn how to make this comforting Italian Polenta with sauteed mushrooms along with the creaminess and cheesy flavours of the Nooch. Making it a Perfect Meal during Cold Winter Days or any occasion to please your loved ones.
All the above Ingredients are available on: urbanplatter.in
Urban Platter - Simply Good Good! :)
#urbanplatter #polenta #italianpolenta #comfortmeals #mushrooms #foodie #plantbasedfood #foodingredients #italiancooking #oliveoil #nutritionalyeast #nooch #redoro #simplygoodfood
Polenta Crostini Mushrooms - Kitchen Cat
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★ Kitchen Cat ★ Polenta Crostini Mushrooms Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 lg : Red Onion, Finely Minced
Salt
Quick Polenta
4 sm : Ripe Plum Tomatoes, Chopped
2 sm : Garlic Cloves, Finely Minced
1 lb : Fresh Brown Mushrooms, Such
Olive Oil
1 tb : Chopped Flat-leaf Parsley
4 tb : Extra-virgin Olive Oil
1 oz : Dried Porcini Mushrooms
Black Pepper; Freshly Ground