Mushroom Marsala With Polenta Recipes

Steps:

• Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
• Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
• Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
• Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.

Steps:

• 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. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish. Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste. 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. Bake as directed before serving.;

Steps:

• Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
• Melt 2 tablespoons butter in a large saute pan over medium heat.
• Add in garlic and thyme; saute until fragrant, about 1 minute.
• Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
• Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
• Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
• When the mushrooms are tender, increase heat to high and stir in the marsala.
• When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
• Heat through, taste, and adjust w/ salt and pepper.
• To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

Steps:

• Preheat the oven to 450 degrees. Position oven rack at top of oven. Clean and trim the mushrooms. Cut into medium dice. Melt the butter in a large skillet over medium heat. Add the garlic and thyme and saute until fragrant, about 1 minute. Add the mushrooms, season with salt and pepper and saute until tender, about 6 to 8 minutes, stirring often. Slice the polenta into eight 1/2- inch-thick rounds (you will have one third of the roll leftover). Arrange on a small buttered baking sheet and place on the top rack of the oven. Bake for 5 minutes, then sprinkle about 1/2 tablespoon of the Parmesan on top of each slice. Return to the oven until brown and crisp, about 2 minutes longer. Increase the heat to high under the mushrooms and stir in the Marsala. When the mixture is almost dry, add the stock. Bring to a simmer, then reduce heat and stir in the cream. Heat through, and then adjust sauce for seasoning. Transfer the polenta slices to shallow soup bowls. Ladle the ragout over the polenta; top with more Parmesan and the chives. PER SERVING: 475 calories, 12 g protein, 31 g carbohydrate, 32 g fat (19 g saturated), 105 mg cholesterol, 271 mg sodium, 7 g fiber.

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.

Steps:

• Chicken Marsala.
• Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
• Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
• Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
• Soft Creamy Polenta.
• Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
• Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
• For a photo visit http://the-best-recipes.blogspot.com/.