There was definitely a bit of autumn in the air this morning. That hint of a chill that makes you eager for sweater weather and hot cider.
This recipe is one way to bring the fall a little bit closer. It's comfort food at its best: a delicious meal that fills you up and leaves you feeling all warm inside. (And it has cheese. That's a necessity for good comfort food.)
The sage and brown butter were perfect complements for the mushrooms. And the polenta? Don't even get me started on the polenta. I could probably have eaten the whole pot if no one stopped me.
Once you start cooking, things move pretty quickly so it's best to have all your ingredients prepped and ready to go as soon as you start.
The recipe said it would serve three to four people, but I made an additional half cup of polenta and was able to feed six people.
Browned Butter and Sage Mushrooms over Cheesy Polenta
adapted from The View from Great Island
serves six
Ingredients:
Mushrooms
1 ounce package of dried mushrooms
8 ounces chicken stock or water
1 1/2 pints fresh mushrooms, sliced
1 stick unsalted butter
3 heaping tablespoons chopped fresh sage leaves
1/3 cup Marsala wine, or dry sherry
quarter cup heavy cream (I used half and half)
salt and freshly cracked black pepper
Polenta
1 1/2 cups polenta
3 cups water
3 cups milk
1 1/2 teaspoons salt
3 tablespoons unsalted butter
Three-quarters cup grated Parmesan cheese
1. Heat the stock or water in the microwave until hot. Pour over dried mushrooms and let soak for about 30 minutes.
2. Brush the dirt off fresh mushrooms with a damp cloth and slice. Set aside.
3. Heat the butter in a large saute pan on medium heat. Continue heating butter until solids start to turn brown. The overall color of the butter will turn golden first, and then the milk solids will start to turn brown. As soon as this happens, add sage. Let cook for about 30 seconds, then add fresh mushrooms. Turn down the heat a bit and saute mushrooms for a couple minutes until they turn golden.
Four. Add the dried mushrooms with their soaking liquid along with sherry or Marsala. Bring to a simmer, then add cream, and salt and pepper to taste. Cook for a minute or two. Check seasoning and set aside.
For the polenta:
1. Bring milk and water and salt to a simmer in saucepan. Slowly pour in polenta, stirring constantly to prevent lumps. Cook polenta for 15 minutes, or time indicated on the box, until thickened.
2. Take the polenta off heat and stir in butter and cheese until smooth and creamy.
3. Ladle into shallow bowls and top with mushrooms.
Mushrooms
1 ounce package of dried mushrooms
8 ounces chicken stock or water
1 1/2 pints fresh mushrooms, sliced
1 stick unsalted butter
3 heaping tablespoons chopped fresh sage leaves
1/3 cup Marsala wine, or dry sherry
quarter cup heavy cream (I used half and half)
salt and freshly cracked black pepper
Polenta
1 1/2 cups polenta
3 cups water
3 cups milk
1 1/2 teaspoons salt
3 tablespoons unsalted butter
Three-quarters cup grated Parmesan cheese
1. Heat the stock or water in the microwave until hot. Pour over dried mushrooms and let soak for about 30 minutes.
2. Brush the dirt off fresh mushrooms with a damp cloth and slice. Set aside.
3. Heat the butter in a large saute pan on medium heat. Continue heating butter until solids start to turn brown. The overall color of the butter will turn golden first, and then the milk solids will start to turn brown. As soon as this happens, add sage. Let cook for about 30 seconds, then add fresh mushrooms. Turn down the heat a bit and saute mushrooms for a couple minutes until they turn golden.
Four. Add the dried mushrooms with their soaking liquid along with sherry or Marsala. Bring to a simmer, then add cream, and salt and pepper to taste. Cook for a minute or two. Check seasoning and set aside.
For the polenta:
1. Bring milk and water and salt to a simmer in saucepan. Slowly pour in polenta, stirring constantly to prevent lumps. Cook polenta for 15 minutes, or time indicated on the box, until thickened.
2. Take the polenta off heat and stir in butter and cheese until smooth and creamy.
3. Ladle into shallow bowls and top with mushrooms.
Looks delicious!
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