Tag Archives: polenta recipe

Sautéed King Trumpet Mushrooms Over Polenta Recipe

I found these local king trumpet mushrooms at a little market near Sebastopol.  I tried to walk away from them but I kept going back because they were so fresh and pristine and beautiful.  A worthy splurge.  I wanted to prepare them very simply so that the mushrooms could really shine.  I didn’t salt or pepper the sauté and I made the polenta plain.  Because of this I think it’s really important to finish the dish with a drizzle of olive oil – it adds just the right amount of richness without taking anything away from the mushrooms.

Here is a dish that doesn’t want cheese on it.  As I ate it I had no desire to add any Parmesan curls* or feta.  It was perfect as it was.  For my vegan friends – if you don’t already prepare mushrooms this way – please try it!

Sautéed King Trumpet Mushrooms over Polenta Recipe

4 servings

Sautéed King Trumpet Mushrooms over Polenta Recipe

Ingredients

    For the polenta:
  • 1 cup fine polenta
  • 4 cups water
  • 1 tsp salt
  • For the saute:
  • 1 lb King Trumpet mushrooms
  • 2 Tbsp olive oil
  • 2 tsp parsley, minced
  • 1 clove garlic, minced fine or pressed
  • olive oil for finishing

Instructions

    Prepare the Polenta:
  1. Bring the water to a boil in a medium sauce pan and add the salt to the water.
  2. Once boiling turn the heat to low.
  3. Whisk the polenta into the water.
  4. Cover with a lid and cook for 20 minutes.
  5. Prepare the Mushroom Saute:
  6. Clean the mushrooms.
  7. Trim off the ends of the stems and slice mushrooms lengthwise. (Small ones in half and large ones in three slices.)
  8. Heat olive oil in a sauté pan on med/high. When hot toss the mushrooms in the oil and sauté until they are cooked all the way through and are golden at the edges.
  9. Turn the heat down to med/low and add the parsley and garlic and cook for a couple more minutes stirring frequently so the garlic doesn't burn.
  10. To serve:
  11. Ladel the polenta into bowls.
  12. Top each bowl of polenta with the mushrooms.
  13. Drizzle olive oil over each serving.

Notes

If you use a medium or coarse grind of polenta you'll need to give it more time to cook. I prefer the finely ground polenta both for its smoother texture and speed of cooking.

You can substitute the king trumpets with any other mushroom but I hope you can find these because they're really wonderful.

This dish is vegan and gluten free (provided your polenta was not processed in a plant that also processes gluten products).

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*Like I ever actually make Parmesan curls?  Right.  I’m the girl who dumps piles of grated Parmesan on everything.

Rosemary Polenta Recipe

I have made this dish for over 20 years. I never had a recipe to start with. I was inspired to make this by the amazing bowl of rosemary polenta I once had at Kuletto’s Italian restaurant (on Powell Street in San Francisco) back when I was still a fashion design student. It is almost single-handedly responsible for making me get into the kitchen at a time when most of my friends and myself subsisted off of cheap diner food and boxed pasta. This is the perfect warm sustaining dish to eat on cold fall and winter nights. Served with a big pile of sauteed greens or a salad it is absolutely perfect. Obviously, for those of you who eat meat, it can be a great side to a meat dish as well.
Ingredients
  • Rosemary Polenta Recipe

    6 servings

    Rosemary Polenta Recipe

    Ingredients

    • 1 1/2 cups polenta (I use a fine grind)
    • 6 cups water
    • 3 Tbsp olive oil (or butter)
    • 1 Tbsp fresh rosemary, minced
    • 3 cloves garlic, minced or pressed
    • 1 tsp salt
    • freshly ground pepper to taste
    • 1/2 cup Parmesan, grated (optional)

    Instructions

    1. Mix the polenta with 2 cups of the (cool) water.
    2. Bring the rest of the water to a boil, then turn down to low and add the polenta, whisking it as you pour it in.
    3. Add the rest of the ingredients, and mix well.
    4. Cook on low for 20 minutes (if you're using a coarse grind you'll need to cook it for at least 45).
    5. Serve hot in bowls.
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