simple preparing recipe Polenta Mushrooms and Fresh Herbs with 14 ingredients and 10 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Polenta, Mushrooms and Fresh Herbs easy, tasty, practical.
Good Evening my mother, at this time you get cook recipe Polenta, Mushrooms and Fresh Herbs with 14 ingredients and 10 steps. Below this is how to cook, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 10 stages of easy cooking Polenta, Mushrooms and Fresh Herbs.
Ingredients all Polenta, Mushrooms and Fresh Herbs
Prepare : Polenta.
Needed 1 cup : cornmeal.
Needed 1/4 cup : grated parmigiano reggano cheese.
Prepare 1 tbsp : olive oil.
Needed 1 tsp : salt.
Needed 3 1/2 cup : water plus more as needed.
Needed : Mushroom sauce.
Needed 1/2 cup : boiling water.
Needed 1/2 cup : wine.
Needed 1/2 cup : broth.
Prepare 1/4 cup : dried mushrooms (crimini, porcini, etc).
Needed 2 : garlic cloves.
Needed 1 : pepperoncini chile.
Needed 1 tbsp : fresh parsely for garnish.
If all material requirements Polenta, Mushrooms and Fresh Herbs it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Step by Step Cooking Polenta, Mushrooms and Fresh Herbs
Place dried mushrooms, garlic cloves and pepperoncini in a bowl. Add boiling water..
Cover and allow the mushrooms to grow. (about 10 minutes).
Slowly add the white wine to mushrooms..
In a sauce pan, bring the stock to a simmer, then add the mushrooms and the liquid. The consistency should be runny/ translucent, add more water or wine as necessary to avoid becoming thick. Remove the garlic cloves and pepperoncini before serving..
In a saucepan, bring the water and oil to a boil. Add salt..
Pour in the corn meal, stirring constantly until well incorporated. Cook the polenta for at approximately 30 minutes adding additional boiling water, if necessary..
Once the polenta begins to release from the sides of the pan and thicken, add in half the parmigiano cheese..
Pour the polenta quickly into the serving dish and let set 10 minutes..
Pour the mushroom sauce over the polenta..
Sprinkle with Parmesan cheese and fresh herbs. Add freshly ground black pepper to taste..
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