Best Mushroom And Polenta Potpie Recipes

POLENTA WITH MUSHROOMS

Steps:

• Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
• Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
• Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
• Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
• Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
• Cooks' Notes
• Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
• Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
• Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
• Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.

CREAMY POLENTA WITH MUSHROOMS

Steps:

• For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
• Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
• Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
• Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
• Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
• Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

WILD-MUSHROOM PIE WITH POLENTA CRUST

Steps:

• To make the crust, bring the water to a boil in a medium saucepan. Whisking constantly, add the cornmeal in a very thin, steady stream. Turn the heat as low as possible. Cook for 1 hour, stirring vigorously every 10 minutes.
• Meanwhile, combine the porcini and water in a large saucepan. Simmer for 30 minutes. Drain, reserving the mushrooms and broth. Coarsely chop the porcini and set aside. Return the broth to the pan, add the wild-mushroom stems and simmer slowly until reduced to 1 cup, about 25 minutes. Strain and set aside.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shallots; saute 2 minutes. Add 1 tablespoon of oil and 1/3 of the mixed wild mushrooms; saute until browned and softened, about 5 minutes. Place in a bowl. Repeat until the remaining oil and mushrooms are used.
• With no mushrooms in the skillet, add the sherry and simmer, scraping the bottom of the skillet with a wooden spoon, until reduced to 1/2 cup. Add the mushroom broth, all of the mushrooms, the salt and pepper. Bring to a simmer, cover and cook for 20 minutes. Taste and adjust seasoning. Whisk the eggs in a bowl and whisk in 1 cup of the mushroom mixture. Stir the egg mixture into the skillet. Set aside.
• Preheat the oven to 350 degrees. While the cornmeal mixture is hot, stir in the mascarpone, salt and pepper. Generously brush a 10-inch springform pan with olive oil. Place the polenta in the pan, cover with a sheet of plastic wrap and press it evenly over the bottom and 3/4 of the way up the sides of the pan. Discard the plastic. Spoon the mushrooms into the pan.
• Bake the pie for 1 hour. Garnish with the parsley. Serve hot or, for neater slices, at room temperature.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.

STACKED POLENTA AND MUSHROOM CASSEROLE

Steps:

• Heat 5 cups of the chicken stock in a saucepot to a low boil; add the polenta and season with salt and pepper. Reduce the heat to simmer and cook, stirring and adding more stock as needed to keep the mixture loose, until thickened and soft, 40 to 45 minutes. Stir in 2 tablespoons of the butter, pour the polenta onto nonstick baking sheets (1 large or 2 small), spread into a 1/4- to 1/2-inch thick even layer and cool totally. Cut into rectangular shapes to easily remove for layering.
• Cover the dried porcinis with the remaining 1 cup chicken stock and 1/2 cup water in a small pot; bring to a simmer and cook to reconstitute. Remove the tender mushrooms and chop. Reserve the mushrooms and their liquid.
• Heat the EVOO in a large, deep skillet. Add the fresh mushrooms and cook until dark and tender, about 15 minutes. Add the thyme and shallots, season with salt and pepper and cook, stirring, for 2 to 3 minutes. Deglaze the skillet with the wine. Add the stock and porcinis with some of their liquid (be careful to avoid any grit) and reduce the heat to low.
• To make the bechamel, melt the remaining 4 tablespoons butter in a saucepot, add the garlic and swirl a minute or two. Whisk in the flour and cook for 1 minute. Whisk in the milk, season with salt, pepper and nutmeg and cook until thickened. Add half of the cheese.
• Place a layer of the polenta in a medium casserole dish and top with half of the mushrooms and bechamel. Repeat the layers, and then end with a layer of polenta. Dot with butter and top with the remaining cheese.
• Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until brown, bubbling and hot through, about 50 minutes.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees.
• Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
• Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
• Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

MUSHROOM AND CHEESE BAKED POLENTA

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
• Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
• Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
• Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
• Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.

MUSHROOM AND POLENTA POTPIE

Steps:

• In a small bowl, combine porcini mushrooms with boiling water. Let stand for 15 minutes. Pass soaking liquid through damp cheesecloth into a small bowl, and set aside. Finely chop porcini mushrooms, and set aside.
• Melt butter in a large saute pan over medium heat. Add garlic and shallot, and saute until tender, 3 to 4 minutes. Raise heat to medium high, and add button mushrooms; cook for 2 minutes. Add remaining mushrooms, and cook until tender, about 5 minutes.
• Stir in flour, and cook 1 minute. Stir in red wine, using a wooden spoon to scrape up any cooked-on bits on bottom of pan. Allow the liquid to reduce for 1 minute. Stir in tomato paste and the reserved porcini liquid, and simmer for 2 minutes. Stir in heavy cream, parsley, and thyme; season with salt and pepper to taste.
• Heat oven to 375 degrees. Combine 2 cups milk with 2 cups water in a large saucepan, and bring to a simmer. Add polenta, and cook, stirring, until thickened, 1 to 2 minutes. Remove from the heat, and stir in Parmesan, remaining 1 1/2 cups milk, and 1 teaspoon salt. Place egg yolks in a medium mixing bowl, and stir in 1 cup of the polenta mixture. Stir the egg-and-polenta mixture back into the polenta, and adjust seasoning with salt, if necessary.
• In a large mixing bowl, beat egg whites until stiff peaks form. Stir half of the egg whites into the polenta, then gently fold in the remaining whites until completely incorporated. Set aside.
• Place the mushroom mixture in a shallow 2-quart casserole; heap polenta on top. Sprinkle with Parmesan, and place on a baking sheet. Bake until polenta is golden and mushroom filling bubbles, about 25 minutes.