Fabulous flavor with this side dish! Sometimes I am just not in the mood for potatoes or pasta. I was so excited about this casserole because it is pretty simple to make and can be assembled in advance before your guest arrive. The layers of texture and flavor are fantastic.
Look at all these beautiful mixed mushrooms.
Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stirs 1 minute. Add Marsala and deglaze the pan ( Smells Fab Right Now… Thank You Marsala ) scraping up the brown bits from the bottom.
Transfer the stew to a 10 to 12-inch casserole dish.
Heat the milk and 1 1/2 cups of water to a simmer in a large saucepan.
Whisk in the polenta and cook, whisking, until thickened. Remove from heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste.
Pour the polenta over the mushrooms in the casserole dish ( control yourself from eating the yummy polenta right from the spoon, I couldn’t ).
Top with the smoked cheese and sprinkle with parsley. Cover the casserole with foil and bake for 20 min. Uncover and bake until golden and bubbly on top. 15 to 20 minutes. This casserole could be paired with just about anything for sure. Here is my recipe. Enjoy
Ingredients
Handful dried porcini or mixed mushrooms
1/4 cup EVOO
1 pound portobello mushroom caps, gills scraped and caps sliced
8 ounces mixed fresh mushrooms, sliced
4 cloves garlic, sliced
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
A few sprigs fresh thyme, leaves stripped and finely chopped
1 carrot, grated or finely chopped
1 onion, chopped
Salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup Marsala wine or dry sherry
1 1/2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
2 cups shredded smoked scamorza or smoked provolone cheese
Fresh flat-leaf parsley, for garnish
Directions
Preheat the oven to 400 degrees F.
Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them.
Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish.
Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste.
Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley.
Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes.
Cook’s Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving. You will love this dish.
1/4 cup EVOO
1 pound portobello mushroom caps, gills scraped and caps sliced
8 ounces mixed fresh mushrooms, sliced
4 cloves garlic, sliced
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
A few sprigs fresh thyme, leaves stripped and finely chopped
1 carrot, grated or finely chopped
1 onion, chopped
Salt and freshly ground pepper
2 tablespoons tomato paste
1/2 cup Marsala wine or dry sherry
1 1/2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
2 cups shredded smoked scamorza or smoked provolone cheese
Fresh flat-leaf parsley, for garnish
Directions
Preheat the oven to 400 degrees F.
Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them.
Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish.
Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste.
Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley.
Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes.
Cook’s Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving. You will love this dish.
No comments
Post a Comment