May Recipe of the Month
When I make stuffed mushrooms for catering I often have extra stuffing. I had a lot left over one day and was looking for a way to use it up. I often cook polenta for myself for dinner with different toppings so thought this might make a great vegetarian main dish. I brought it to a meeting one night and everyone wanted the recipe, so here goes.
The stuffing for mushroom caps recipe has bread crumbs in it and I have omitted them for this version.
2 lbs. assorted mushrooms: white, crimini, baby bella’s, sliced or chopped
2 shallots, minced
1/2 large Spanish onion, chopped
6 T. unsalted butter
1 small bunch Italian Parsley, chopped
2 stems of fresh Tarragon, chopped
.5 cup of white wine or Vermouth
.75 tsp nutmeg
2 T. heavy cream
2 oz. gruyere
1/2 cup parmesan
salt and pepper to taste
Melt the butter in a large frying pan. Sauté the shallot and onion until translucent. Add the mushrooms and sauté until starting to loose their liquid. Add the parsley and tarragon with the wine. Cook down until most of the liquid has evaporated. Remove from the heat. Stir in the nutmeg, cream and cheeses, salt and pepper. Let cool
2 cups fast cooking polenta
8 cups of water
1 cup of milk
4 T butter
.5 cup parmesan to mix into the polenta
1 tsp each salt and pepper, or to taste
.5 cup of parmesan, for the topping
Bring 8 cups of water to a boil. Add 1 tsp salt. Slowly stir in polenta, stirring constantly until almost thick. Mixture will bubble up so stay close. Add 1 cup of milk and continue stirring until thick. 5 – 10 minutes. Stir in butter, parmesan and pepper. Mix thoroughly.
Pour half into an 8 x 10 baking dish. Or comparable size pan. ( 9 x 12) Spread the mushroom mixture over the top. Cover with the rest of the polenta. Sprinkle the last half cup of parmesan over the top.
Preheat the oven to 350. Bake 45 – 50 minutes until heated through. Turn on the broiler and move to upper shelf of the oven. Watch carefully so that the parmesan browns but does not burn.
Enjoy with a salad for a great vegetarian meal.