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Serves
2
Creator Notes
We fancy mushrooms, and we fancy polenta. We desired to earn a easy recipe that allow the mushrooms shine. The polenta provides a obliging crispy and gratifying inappropriate, the arugula salad adds brightness, and the earth mushrooms are the giant establish of the dish. – Foxes —Foxes
Take a look at Kitchen Notes
This simple appetizer would be equally as spectacular for a obliging Friday evening dinner event as for an informal Tuesday evening supper. You are going to in particular earn pleasure from the arugula salad, it’s nearly Caesar-like with its succesful handful of Parmesan. The increased and wilder the range of mushrooms you make use of, the extra advanced the total flavors will be, however if creminis and even white buttons are all that you’re going to be qualified of discovering (or that your budget can allow), you can indifferent be overjoyed. Don’t skimp on the crème fraîche — it be the ingredient that elevates and accentuates every component of the dish. – Nora S —Nora S
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Take a look at Kitchen-Authorized
Ingredients
- Crispy Polenta
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1 cup
vegetable broth
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1 cup
milk
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1
bay leaf
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1/2 cup
polenta
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1 tablespoon
butter
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1/2 cup
grated parmesan cheese
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Salt and pepper, to taste
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2 teaspoons
olive oil
- Heat Mushroom Salad
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2 teaspoons
olive oil
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1 teaspoon
lemon juice
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1 teaspoon
dijon mustard
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2 cups
loosely packed arugula
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1/4 cup
grated parmesan cheese
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1 tablespoon
butter
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1
clove garlic, chopped
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1/2 pound
wild mushrooms, roughy chopped
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2 sprigs
thyme
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Salt and pepper, to taste
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1
dollop creme fraiche, for garnish
Directions
- Crispy Polenta
- Place the milk and stock in a medium sauce pan and bring to a boil.
- When the aggregate is boiling, flip off the warmth and add the bay leaf. Let soak for roughly half-hour (to earn most flavor from the bay leaf).
- Bring the aggregate again to a simmer, and pour the polenta in, whisking consistently.
- Inch until the polenta has thickened to the consistency of a thick oatmeal (5-10 minutes).
- Inch in the butter, parmesan, salt, and pepper.
- Butter two 5 creep round baking dishes, or one 9 creep baking dish.
- Pour the polenta into the baking dish(es) and let relax in the fridge for 1 hour.
- When you is probably going so that you can earn the crispy polenta (after you have got sharp the mushroom salad), glean a skillet gigantic ample to sustain the total polenta. Heat ample butter or oil to duvet the bottom of the skillet over medium excessive warmth.
- Loosen the polenta in the baking dish by running a knife along the perimeters, then sustain the dish upside down over your skillet and gently wiggle the polenta out.
- Quilt the polenta with a gigantic pot lid to forestall splattering.
- Cook dinner until the bottom of the polenta is crispy and golden brown (about 5 minutes).
- Flip the polenta and cook dinner totally different facet in the the same draw/
- Heat Mushroom Salad
- In a medium bowl, earn a vinaigrette by whisking together the olive oil, lemon juice, mustard, and salt and pepper.
- Toss the arugula and parmesan with the dressing and keep of residing aside.
- In a skillet gigantic ample to sustain the total mushrooms with out crowding them, soften the butter over medium warmth.
- Add the mushrooms, garlic, and thyme.
- Cook dinner until the mushrooms have started to brown and the excess water has evaporated (about 10 minutes).
- Eliminate the sprigs of thyme and discard. Season the mushrooms with salt and pepper.
- Plate the polenta topped with the dressed arugula. Place the mushrooms over the arugula and garnish with a dollop of creme fraiche.
