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    February BBPC

    Polenta Topping: Sautéed Mushrooms

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    Ingredients

    ¼ cup extra-virgin olive oil, or a mixture of oil and butter

    1 lb assorted mushrooms, cleaned, trimmed and sliced

    Optional: handful of dried porcini mushrooms, reconstituted

    Salt and freshly ground black pepper

    ¼ cup dry white wine or water

    1 teaspoon minced garlic

    ¼ cup chopped fresh parsley

    Directions

    Put oil/butter in a large skillet over medium heat.

    When hot, add the mushrooms, sprinkle generously with salt and pepper, stir and cover. Let cook, undisturbed, for about 8 minutes.

    Uncover and continue to cook, stirring occasionally, until tender, about 10 to 15 minutes.

    Add the wine and let it bubble away for a minute, then turn the heat down to medium-low. Add the garlic and parsley, stir, and cook for 1 minute. Taste and adjust the seasonings.

    TO SERVE: Top bowl of polenta with a generous serving of the mushrooms, a drizzle of olive oil and more salt and pepper. Delicious also with grated parmesan cheese and a sprinkle more of chopped parsley.

    Notes

    Adapted from Mark Bittman, How to Cook Everything

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    Ingredients

    ¼ cup extra-virgin olive oil, or a mixture of oil and butter

    1 lb assorted mushrooms, cleaned, trimmed and sliced

    Optional: handful of dried porcini mushrooms, reconstituted

    Salt and freshly ground black pepper

    ¼ cup dry white wine or water

    1 teaspoon minced garlic

    ¼ cup chopped fresh parsley

    Directions

    1

    Put oil/butter in a large skillet over medium heat.

    2

    When hot, add the mushrooms, sprinkle generously with salt and pepper, stir and cover. Let cook, undisturbed, for about 8 minutes.

    3

    Uncover and continue to cook, stirring occasionally, until tender, about 10 to 15 minutes.

    4

    Add the wine and let it bubble away for a minute, then turn the heat down to medium-low. Add the garlic and parsley, stir, and cook for 1 minute. Taste and adjust the seasonings.

    5

    TO SERVE: Top bowl of polenta with a generous serving of the mushrooms, a drizzle of olive oil and more salt and pepper. Delicious also with grated parmesan cheese and a sprinkle more of chopped parsley.