How to make Polenta with Mushroom Sauce -
Polenta served with creamy herb filled mushroom sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Polenta (पोलेंता), Button mushrooms (बटन मशरूम)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Polenta with Mushroom Sauce checkout Vegan Polenta Cakes with Stirfried Veggies and Tof. You can also find more Main Course Vegetarian recipes like Ananas Menaskai Cauliflower Rice - SK Khazana Beetroot Ravioli Dum Paneer Kalimirch
Polenta with Mushroom Sauce Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Polenta with Mushroom Sauce Recipe
Polenta 3/4 cup
Button mushrooms 7-8
Dried oyster mushrooms soaked 4-5
Vegetable stock 1 cup
Milk 1/2 cup
Extra virgin olive oil 8 tablespoons
Black pepper powder 1/2 teaspoon
Salt to taste
Garlic crushed 2 tablespoons
Crushed black peppercorns 1/4 teaspoon
Fresh cream 4 tablespoons
Processed cheese 25 grams
fresh curly parsley 1 sprig
Fresh thyme 1 sprig
Fresh mint leaves 1 sprig
Method
Step 1
Pour vegetable stock in a deep non-stick pan. Add ¼ cup milk and heat. Slice mushrooms thinly.
Step 2
Add polenta to the vegetable stock mixture, and cook stirring continuously. Add 3 tbsps extra virgin olive oil, black pepper powder and salt and mix well. Add ¼ cup milk and mix again.
Step 3
Grease a baking dish with a little oil, transfer the polenta into it and spread evenly. Drizzle 2 tbsps extra virgin olive oil over and bake in preheated oven at 180° C for 10 minutes.
Step 4
Heat 3 tbsps extra virgin olive oil in a shallow non-stick pan, add garlic and sauté for ½ minute. Add button mushrooms and salt. Roughly chop oyster mushrooms and add and sauté. Add crushed black peppercorns and mix. Add cream and mix.
Step 5
Slice cheese, break into small pieces and add to the pan. Chop parsley and thyme and add to the pan and cook till almost dry.
Step 6
Remove polenta from the oven and upturn on a plate. Cut a roundel using a large round cookie cutter and place it on a serving plate along with the cutter.
Step 7
Put the mushroom sauce over it. Gently remove the cutter, garnish with a sprig of fresh mint and serve hot.
Nutrition Info
Calories : 1648 Kcal
Carbohydrates : 45.2 gm
Protein : 18.2 gm
Fat : 1537 gm
Other : Calcium- 389
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
