Polenta Mushroom Appetizers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Mushroom lovers will fall for this appetizer which has the flavor of Stroganoff. When I can't find tubes of prepared polenta, I make instant polenta according to package directions and cut out pieces with cookie cutters. Ingredients:
2 tubes (1 pound each) polenta, cut into 1/2-inch slices |
3 tablespoons olive oil |
1/2 pound sliced baby portobello mushrooms |
1/2 pound sliced fresh shiitake mushrooms |
1 tablespoon chopped shallot |
1 tablespoon butter |
1 garlic clove, minced |
1/4 cup white wine |
1 tablespoon minced fresh parsley |
1/2 teaspoon minced fresh thyme |
1/2 cup heavy whipping cream |
1/4 cup grated parmesan cheese |
Directions:
1. Place polenta on greased baking sheets; brush with oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
2. Meanwhile, in a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Add the wine, parsley and thyme; cook and stir until liquid is evaporated. Add cream; cook and stir until thickened. Stir in cheese.
3. Top each slice of polenta with a rounded tablespoon of mushroom mixture. Yield: 2 dozen.
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