Sauteed Mixed Mushrooms with Sage, Butter and Parsley
- 3 cups water
- 1 tablespoon olive oil, plus 2 tablespoons olive oil
- 3/4 cup polenta
- 3 teaspoons salt
- 1 stick butter
- 2 tablespoons roughly chopped fresh sage leaves
- 1/2 pound cremini mushrooms, quartered
- 1/2 pound shiitake mushrooms, stemmed and caps quartered
- 1/4 pound chanterelle mushrooms, wiped clean and cut in 1/2
- 2 ounces porcini mushrooms, stems trimmed and sliced into 1/4-inch slices
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- In a 1-quart saucepan set over high heat, add the water and 1 tablespoon of oil and bring to a boil.
- While whisking, slowly add the polenta to the boiling water.
- Season the polenta with 2 teaspoons of the salt and lower the heat to a simmer.
- Continue to cook the polenta, partially covered and stirring often, until creamy and tender, about 20 to 25 minutes.
- Add 2 tablespoons of the butter to the polenta, stir to combine, and cover.
- Keep warm over very low heat while you prepare the mushrooms.
- Set a large, 12-inch saute pan over medium-high heat.
- Add the remaining 6 tablespoons of butter and the remaining 2 tablespoons olive oil to the pan.
- Once the butter is melted, add the sage and mushrooms to the pan and cook until the mushrooms are wilted and most of the moisture has evaporated, about 10 minutes.
- Season with the remaining 1 teaspoon of salt and the pepper and garnish with the parsley.
- Serve over the polenta in warmed bowls.
water, olive oil, polenta, salt, butter, sage, mushrooms, shiitake mushrooms, chanterelle mushrooms, porcini mushrooms, freshly ground black pepper, parsley
Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauteed-mixed-mushrooms-with-sage-butter-and-parsley-recipe.html (may not work)