Best Mushroom Budin Recipes

Budin de Polenta with Mushroom and Sausage image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1 pound sweet Italian sausage
1 pound chorizo
1 pound morcilla or Argentine blood sausage
2 cups milk
2 cups chicken stock
1 ancho or pasilla
2 tablespoons butter
1 sprig rosemary
1 sprig basil
Salt and pepper
2 cups instant polenta
1/2 cup shredded Spanish manchego
1/2 cup thinly sliced shallots
4 garlic cloves, sliced thinly
1 cup stemmed and quartered portobello (about 1 to 2 mushrooms)
1 cup chanterelle strips (about 7 to 8 mushrooms) (stemmed and pulled apart with your fingers)
1 cup stemmed and julienned shiitakes (about 7 to 8 mushrooms)
1 cup Merlot
1/2 pint currant tomatoes
1 bunch basil, leaves picked
1 tablespoon butter

Steps:

Preheat oven to 350 degrees F.
In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees F.
Meanwhile, start the polenta. Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree F oven until ready to serve.
Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta.

Mushroom Budin image

Yield Makes 6 (main course) servings

Number Of Ingredients 14

1 cup finely chopped onion
2 large garlic cloves, minced
1 fresh jalapeño chile, seeded and minced
1 teaspoon dried epazote or oregano, crumbled
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
2 lb mushrooms, cut into 1/4-inch-thick slices
2 teaspoons kosher salt
12 (6-inch) corn tortillas
3/4 cup coarsely grated Monterey Jack cheese (3 oz)
3/4 cup crumbled soft, mild goat cheese (3 oz)
21/4 cups Chile colorado , cooled
1 1/2 cups sour cream
Garnish: fresh cilantro leaves, sliced white onion, thinly sliced radish

Steps:

Cook onion, garlic, chile, epazote, and cilantro in 2 tablespoons oil in a 5- to 6-quart heavy pot over moderate heat, stirring, 2 minutes. Stir in mushrooms and salt and cook, covered, 10 minutes. Remove lid and cook until mushrooms are tender, about 3 minutes more (there will be liquid from mushrooms).
Lightly brush tortillas with remaining 2 tablespoons oil and heat a well-seasoned cast-iron skillet over moderate heat. Lightly toast tortillas 30 seconds on each side. Wrap tortillas, stacking them, in a kitchen towel as toasted. Cut tortillas in half and return them to towel.
Preheat oven to 375°Fand lightly oil a 10- by 8- by 2-inch ceramic or glass baking dish.
Toss cheeses together in a bowl.
Spread 1/3 cup chile colorado evenly in bottom of baking dish.
Begin layering by arranging 5 tortillas halves over sauce in dish in 1 layer (slightly overlapping if necessary). Top with 1/3 cup sauce, one fourth (about 3/4cup) of mushroom mixture with liquid, and 1/4 cup cheese. Dab 2 tablespoons sour cream over cheese. Repeat layering 3 more times.
Top with remaining 4 tortilla halves and remaining sauce. Dab with 3 tablespoons sour cream and use a rubber spatula to swirl it into the sauce, creating a marbled effect. Sprinkle top with remaining 1/2 cup cheese and bake, uncovered, in middle of oven, until heated through, about 20 minutes.
Whisk together remaining sour cream with a little water to loosen it, then serve on the side for drizzling over bud‭ìn.