Mushroom and Marsala Casserole with Polenta Crust

Name: Mushroom and Marsala Casserole with Polenta Crust
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 carrot, grated or finely chopped; 1 Handful dried porcini or mixed mushrooms; 59 milliliters EVOO; 1 leave Fresh flat parsley, for garnish; 227 grams mixed fresh mushrooms, sliced; 2 sprigs fresh rosemary, leaves stripped and finely chopped; 4 cloves garlic, sliced; 118 milliliters Marsala wine or dry sherry; 355 milliliters milk; 1 onion, chopped; 118 milliliters grated Parmigiano-Reggiano; 454 grams portobello mushroom caps, gills scraped and caps sliced; 473 milliliters shredded smoked scamorza or smoked provolone cheese; 237 milliliters quick-cooking polenta; 4 servings Salt and freshly ground pepper; 3 sprigs A few fresh thyme, leaves stripped and finely chopped; 2 Tbsps tomato paste

Mushroom and Marsala Casserole with Polenta Crust is a gluten free main course. One serving contains 696 calories, 32g of protein, and 45g of fat. This recipe serves 4. A mixture of butter, flat-leaf parsley, portobello mushroom caps, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour. Autumn will be even more special with this recipe.

Instructions

Preheat the oven to 400 degrees F. Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them. Meanwhile, heat the EVOO in a Dutch oven over medium-high heat.

Ingredients you will need

Dried Mushrooms

Water

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Oven

Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes.

Ingredients you will need

Fresh Mushrooms

Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes.

Ingredients you will need

Salt And Pepper

Rosemary

Carrot

Garlic

Onion

Thyme

Add the tomato paste and stir 1 minute.

Ingredients you will need

Tomato Paste

Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom.

Ingredients you will need

Marsala

Equipment you will use

Frying Pan

Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there.

Ingredients you will need

Dried Mushrooms

Broth

Transfer the stew to a 10 to 12-inch casserole dish.

Ingredients you will need

Stew

Equipment you will use

Casserole Dish

Heat the milk and 1 1/2 cups water to a simmer in a large saucepan.

Ingredients you will need

Water

Milk

Equipment you will use

Sauce Pan

Whisk in the polenta and cook, whisking, until thickened.

Ingredients you will need

Polenta

Equipment you will use

Whisk

Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Parmesan

Polenta

Butter

Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley. Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes. Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator.

Ingredients you will need

Smoked Cheese