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Sauteed Wild Mushrooms over Creamy Cheesy Polenta Recipe

Sauteed Wild Mushrooms over Creamy Cheesy Polenta Recipe

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Sauteed Wild Mushrooms over Creamy Cheesy Polenta

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Ingredients:

Serving

3 tbsp olive oil
2 sprigs fresh rosemary
1 tbsp chopped shallots
1 cup shiitake mushrooms, stemmed and cut in 1/2
1 cup oyster mushrooms cut in 1/2
1/2 cup white wine
salt and freshly ground black pepper
1 pinch crushed red pepper flakes
1/3 cup chopped parsley leaves, for garnish
4 tbsp olive oil
1/2 cup chopped sweet onion
1 tbsp chopped garlic
32 oz chicken stock
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
16 oz instant polenta
1/2 pint heavy cream
1 cup grated fontina
salt and freshly ground black pepper
1/4 cup grated parmesan
2 tbsp minced chives, for garnish
1/4 cup orange liqueur ( recommended grand marnier)
1/4 cup lime juice
1/4 soy sauce
1/8 cup honey
3 tbsp chili sauce
1/4 cup fresh chopped basil leaves
2 tbsp minced ginger
2 tbsp orange zest
1/8 cup minced chile peppers
1 1/2 lb jumbo shrimp, with heads on (about 18 shrimp)
1/2 cup chopped scallions, for garnish

Directions:

Mushrooms:
Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
Polenta:
Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
Shrimp:
Combine all of the marinade ingredients in a large bowl.
Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2519.55 Kcal (10549 kJ)
Calories from fat	1231.98 Kcal
		% Daily Value*
Total Fat	136.89g	211%
Cholesterol	288.14mg	96%
Sodium	2928.48mg	122%
Potassium	1852.88mg	39%
Total Carbs	235.5g	79%
Sugars	23.42g	94%
Dietary Fiber	20.22g	81%
Protein	85g	170%
Vitamin C	24.8mg	41%
Vitamin A	5.3mg	177%
Iron	10mg	56%
Calcium	1012.7mg	101%

Amount Per 100 g
Calories	291.65 Kcal (1221 kJ)
Calories from fat	142.61 Kcal
		% Daily Value*
Total Fat	15.85g	211%
Cholesterol	33.35mg	96%
Sodium	338.99mg	122%
Potassium	214.48mg	39%
Total Carbs	27.26g	79%
Sugars	2.71g	94%
Dietary Fiber	2.34g	81%
Protein	9.84g	170%
Vitamin C	2.9mg	41%
Vitamin A	0.6mg	177%
Iron	1.2mg	56%
Calcium	117.2mg	101%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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