Photo by: Marisa Zanganeh
Yields 4 servings
- 2 pounds white mushrooms
- 8 ounces Portobello mushrooms
- ½ white onion, finely chopped
- 2 garlic cloves, small dice
- 2 tablespoons olive oil
- 1 ounce unsalted butter
- ½ cup (4 ounces) white wine
- Salt and pepper to taste
- 1 cup (8 ounces) quick-cooking polenta
- 1 sprig cilantro
- 1 scallion
- 2 cups (16 ounces) water
- 3 ounces cream
- ½ teaspoon salt
- ¼ cup (2 ounces) unsalted butter
- Grated Parmesan cheese for garnish
See also: Have you tried "quisotto"?
- Place water, salt, cilantro and scallions in a medium pot and bring to a boil. Once it boils, remove from the heat, let rest 1 minute and remove cilantro and scallions. Add polenta and stir with a whisk until it becomes like a paste.
- Clean white mushrooms with a paper towel or kitchen brush. Remove the soil, and slice thinly. Set aside.
- Clean the Portobellos with a paper towel or kitchen brush. Remove stem and scrape the gills. Slice thinly.
- Heat a sauté pan. Add oil and, once hot, add the onions and cook at medium-low heat until translucent. Add garlic and cook for 1 minute.
- Add sliced mushrooms to the onion and garlic, sprinkle with salt and pepper and cook until the water reduces by half. Add wine and continue cooking at medium heat until most of the liquid has evaporated. Add butter. Adjust flavors.
- Place water and salt in a medium pot and bring to a boil. Once it boils, remove from the heat, add polenta and stir with a whisk until it becomes like a paste.
- Add cream and heat at medium-low temperature. Stir in the butter until the polenta is creamy. Before serving, you may mix in some additional chopped cilantro and scallions to the polenta for color.
- Serve immediately, with Parmesan sprinkled on top.
You may also like: More recipes from Hispanic cooking expert Denisse Oller.
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