Posts Tagged ‘mushrooms recipes’

Mushrooms: Ready for Their Close-ups!

Shiitake and Egg Breakfast Pizza courtesy of Chef Todd Humphries, Kitchen Door, Napa

We’re fresh from the studio, following our annual foodservice photo shoot of marvelous mushroom dishes from some of our favorite chefs.

To prepare for the shoot, we perused menus from top restaurants and college campuses across the country and selected the best mushroom entrees. After all that hard work tracking down awesome recipes, we got to have a little fun at the photo shoot.

Mushroom Bulgogi Tacos courtesy of Chef Robery Mayberry, University of Texas, Austin

A lot more goes on behind the scenes than you would think (a testament to our talented photogs, prop stylists and chefs)! From the slicing and dicing to the cooking and assembly, these plates had more prepping and primping than we do, all to ensure that our mushrooms looked porto-bellisimo! (you know, Italian-mushroom speak for “lovely.”)

It was like Goldilocks and the many mushrooms—we had to make sure that the size, shape, colors and props were just right. What can we say, all part of a day’s work here at the Channel. Though, staying focused is a challenge when the workplace is filled with one delicious aroma after another. While each dish was in front of the lens, our on-site chefs manned the kitchen cooking up the next shot. With this crowd of mushroom fans, it’s hard to believe any of these dishes made it from the stove to the set. Test out the recipes for yourselves!

Polenta Pasticciata ai Funghi e Gamberi {Polenta with a Mushroom and Shrimp Sauce}

This week’s gorgeous taste of Italy comes from none other than Paula- the meravigliosa cook behind bell’alimento!

Polenta is incredibly versatile and can be eaten either creamy or solid. In solid form you can make it into various shapes which also allows for it to be grilled, pan fried, or oven baked. You can top your polenta with just about anything. How is that for versatile ; )

Like Risotto, polenta needs to be stirred and often. Be mindful when cooking the polenta as it tends to “bubble” and we don’t want to burn ourselves ; ) It’s equally as delicious creamy but for today’s recipe we are going to bake it, which means it needs to be refrigerated after it’s done to allow it to set up. This also allows you to make this well in advance of your meal {great time saver} Depending on how thick you like your polenta cakes will depend on what dish you use to set it in. I like mine no more than 1″ thick. When warming your polenta through cooking time will depend on the thickness of your polenta.

Feel free to cut the polenta into any shape you like. I like a circular shape and I use a glass to cut mine with. Cookie cutters would work as well.

Mushrooms are a natural pairing with polenta. Their earthy flavor pairs beautifully with the corn. You can use any mushrooms you like here. A combination would be fantastic! Remember when making this sauce to add the shrimp towards the end so that you do not overcook them {you don’t want rubbery shrimp} Cooking time for the shrimp will depend on the size of shrimp you use.

What you’ll need:
1 cup polenta {cornmeal}
salt
2 tablespoons unsalted butter
1 pound shrimp – peeled and deveined
8 ounces of fresh mushrooms – sliced
2 cloves of garlic – minced
1 tablespoon flat leaf Italian Parsley – chopped
1 cup dry white wine
2 cups stock
pepper
pinch of ground nutmeg

What to do:

1. Into a large sauce pan add 3 cups of water and season with salt. Bring to a boil. Slowly sprinkle in the polenta. Using a whisk to combine, stir constantly to achieve a smooth texture. Reduce the heat to low and simmer until mixture thickens. Use a wooden spoon to stir.

2. Once polenta has thickened, spray a rimmed baking sheet or similar dish with cooking spray and pour polenta into sheet/dish. Use a spoon to evenly distribute polenta. Cover polenta with a piece of saran wrap {so that a skin does not develop} and transfer to refrigerator to cool completely.

3. Into a sauté pan melt the butter over medium heat. Add the mushrooms, garlic and parsley. Stir to combine. Add the wine and allow to reduce. Add the stock and season with pepper and nutmeg. Add shrimp and cook until mixture has reduced and shrimp are pink.

4. Preheat oven to 350 degrees. WHILE the mushroom and shrimp sauce is cooking. Remove the polenta from refrigerator and cut into desired shape. Place the polenta onto a baking sheet and place into oven to heat through.

5. Plate the polenta and serve with a generous topping of the mushroom/shrimp sauce.


Buon Appetito!