Sauteed Wild Mushrooms over Creamy Cheesy Polenta

Name: Sauteed Wild Mushrooms over Creamy Cheesy Polenta
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams chicken stock; 30 milliliters minced chile peppers; 3 Tbsps chili sauce; 2 Tbsps minced chives, for garnish; 237 milliliters grated fontina; 59 milliliters chopped fresh basil leaves; 59 milliliters fresh chopped basil leaves; 2 sprigs fresh rosemary; 1 Tbsp chopped garlic; 2 Tbsps minced ginger; 1 pints heavy cream; 30 milliliters honey; 680 grams shrimp, with heads on (about 18 shrimp); 59 milliliters lime juice; 3 Tbsps olive oil; 4 Tbsps olive oil; 59 milliliters orange liqueur (recommended Grand Marnier); 2 Tbsps orange zest; 59 milliliters chopped fresh oregano leaves; 237 milliliters oyster mushrooms cut in 1/2; 59 milliliters grated Parmesan; 79 milliliters chopped parsley leaves, for garnish; 454 grams instant polenta; 1 pinch crushed red pepper flakes; 4 servings Salt and freshly ground black pepper; 118 milliliters chopped scallions, for garnish; 1 Tbsp chopped shallots; 237 milliliters shiitake mushrooms, stemmed and cut in 1/2; 0 soy sauce; 118 milliliters chopped sweet onion

Sauteed Wild Mushrooms over Creamy Cheesy Polenta might be just the main course you are searching for. One portion of this dish contains approximately 66g of protein, 65g of fat, and a total of 1424 calories. This recipe serves 4. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. If you have shiitake mushrooms, soy sauce, pepper flakes, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Watch how to make this recipe.

Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes.

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Olive Oil

Rosemary

Equipment you will use

Sauce Pan

Remove the rosemary and add the shallots.

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Rosemary

Shallot

Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.

Ingredients you will need

White Wine

Mushrooms

Shallot

Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Black Pepper

Salt

Transfer the mushrooms to a serving bowl and garnish with chopped parsley.

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Mushrooms

Parsley

Equipment you will use

Bowl

Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes.

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Olive Oil

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Chicken Stock

Heavy Cream

Fontina Cheese

Oregano

Polenta

Garlic

Basil

Transfer the polenta to a serving dish and garnish with Parmesan and chives.

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Parmesan

Polenta

Chives

Combine all of the marinade ingredients in a large bowl.

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Marinade

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Bowl

Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up.

Ingredients you will need

Marinade

Shrimp