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Baked polenta with wild mushrooms

Baked polenta with wild mushrooms

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Preparation: we prepare the mushrooms, I left the small ones whole, I cut the others bigger.

In a larger pan, heat the oil and add the finely chopped onion and leave it for a while until it becomes glassy. Then add the mushrooms, season with salt and pepper and put a cup of hot water. After they have boiled for 10-15 minutes, add a tablespoon of chopped dill and 2-3 cloves of crushed garlic with the press and let it cook for another 5-10 minutes (my mushrooms being from the forest, they boiled harder).

After the water has dropped on the mushrooms and they are cooked, add the greens, I put a little parsley but a few finely chopped chives. In the meantime, make a thick polenta and proceed to fulfill the recipe. In a heat-resistant bowl greased with butter, place a layer 2-3 cm thick of polenta and level well. Pour a thick layer of mushrooms over it.

We add another row of polenta as thick. Tavi said a recipe of several layers, but I preferred it to come out like a cake with mushrooms in the middle. Bake at 180 degrees for 15 minutes, I let the pot be small, if you make it in a larger quantity, it can stay for 30 minutes. I took out the wonderful polenta and decorated it with a little paprika, finely chopped chives and parsley.

It turned out as good as it smelled good, if you don't take my word for it, forget what a section looks like. Here in France I find a mixture of frozen wild mushrooms almost everywhere, in Romania I saw at Cora frozen ghebe, dried mushrooms, mushrooms of all kinds, improvised as you want this is the charm in the kitchen. It was very good and easy to make, I will definitely repeat the recipe.

Here you also have the original recipe:

Pilaf with peas and wild mushrooms

It's full of peas in the markets. I guess now is her time, otherwise I can't explain my abundance :). It's also the time when I break up with the dried mushrooms in the kitchen, after all, the fresh ones appear. I mean forest mushrooms, of course. Today's recipe is simple and has peas and wild mushrooms. There it is:

First of all, prepare the base: green onions, garlic (still) young, bell peppers.

I burn half a kilogram of peas for 2 minutes. I then take it out of the hot water and put it in cold water. In this way I try to preserve as much of the color of the berries as possible.

Soak the chopped vegetables over low heat with a little olive oil.

I wash the rice well with cold water, wild in this case.

I put the rice and peas over the already well-soaked vegetables. Add salt (a teaspoon tip), mix well and cover the rice with water (to pass only 2-3 mm over the rice). I put the lid on the pot, turn on the heat and wait.

My rice is boiled al dente, it's time to add the Indian spices I prepared for my meal today (garam masala, tikka masala).

I also put the dried mushrooms in the pot and add a little more water. I put the lid back on. After three minutes I check the rice. If it's cooked enough for my taste, I put out the fire. I leave the lid in place, at least five minutes after I put out the fire.

Garnish with green onions and red hearts. That's it. Stay healthy.

Baked polenta with wild mushrooms - Recipes

Baked polenta, Tuscan style

Red lentils are mixed with mushrooms and celery to form the basis of this satiating dish. Double Gloucester cheese and oat topping brown and become crispy in the few minutes they stay in the oven. Serve with a salad of tomatoes and green vegetables such as broccoli and zucchini.


    25 g dried porcini mushrooms 400 ml milk 3 tablespoons extra virgin olive oil 15 g butter 2 thinly sliced ​​celery sticks 250 g sliced ​​wild mushrooms 3 tablespoons flour lemon juice 410 g borlotti beans, drained and pancake 170 g instant corn 2 eggs lightly beaten 30 g Parmesan cheese, freshly grated salt and pepper

Put the dried mushrooms in a small saucepan and add 250 ml of milk. Bring to the boil, then remove the pan from the heat and set aside to soak.

Heat the oil and butter in a large saucepan over medium heat. Add the celery and cook slowly, stirring occasionally, 3-4 minutes, or until soft. Increase the flame, add the wild mushrooms and cook, stirring, for 3 minutes, or until soft.

Add the flour and fry, stirring, for 2 minutes. Gradually add the remaining milk, stirring constantly, until the mixture boils and begins to thicken.

Strain the milk from the porcini mushrooms and add to the sauce in the pan. Bring to the boil again, stirring. Chop the porcini mushrooms and add to the pan. Boil slowly for 2 minutes, then add the lemon juice and season with salt and pepper to taste.

Pour the mushrooms and their sauce into a deep heat-resistant dish and spread evenly. Sprinkle the borlotti beans on top. Put the bowl aside.

Preheat the oven to 200 ° C. Make polenta in a pot or thick pot, using 750 ml of boiling water, or according to the instructions on the package, until it begins to thicken. Remove from the heat and quickly add the egg and half of the grated Parmesan cheese. Season with salt and pepper to taste.

Pour the polenta over the mushrooms and beans. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes, or until the filling boils slowly, and the Parmesan crust is browned. Serve hot.

Mushrooms with polenta in the oven

Today I propose a tasty and easy to prepare fasting recipe: mushrooms with baked polenta. Romanian cuisine is extremely diverse and very rich in tastes, colors and flavors, reaching that even when few ingredients are used, the result is really delicious.
Ingredients are calculated for 4 servings.

For the preparation you need the following ingredients:500 g mushrooms 2 onions 4 cloves of garlic 100 ml vegetable oil 1 bunch of dill salt and pepper to taste green parsley, chopped for garnishing corn for polenta (1 cup of corn and 1 liter of water).

Preparation of mushrooms with baked polenta: Cut the mushrooms into thin slices. Finely chop the onion and crush the garlic. Chop the dill and have all the ingredients ready for cooking.

Put the oil in a pan and add the onion to brown over medium heat until translucent. Add the mushrooms to the pan, season with a pinch of salt and pepper, mix to evenly incorporate the ingredients, then add the crushed garlic. Stir and simmer over medium heat until boiling.
Bring to the boil until the water left by the mushrooms evaporates (15-20 minutes). After the water left by the browned mushrooms has evaporated for another minute, add the dill, stir and turn off the heat.
Put the mushrooms in a strainer, drain, and you can prepare the polenta.

Add the cornmeal in cold water, put a teaspoon of salt and stir until it starts to boil. When it starts to boil, stir constantly until the composition thickens and becomes the consistency of a thick cream (a softer, flowing polenta).

Extinguish the fire and pour, in a fireproof bowl, a layer of polenta, then add mushrooms, arranging them evenly over the polenta.
Pour another layer of polenta and, again, a layer of mushrooms. Finally, finish with a layer of polenta (I recommend you choose a taller pot and leave 2 cm to the top edge of the pot, because otherwise you suffer as I did, if the polenta flowed in the oven).

After you have finished adding the last layer of polenta, place the dish in the preheated oven at 180 degrees and leave it in the oven for 30 minutes. After the 30 minutes have elapsed, remove the dish from the oven and let the polenta cool.

Put in plates, sprinkle parsley on top and can be served as such, with sour cream or pickles. If you want, you can serve it cold, in which case you will be able to portion it more easily. But that depends on how you prefer. I ate it hot.

Meatballs marinated with wild mushrooms

Add eggs and mix well until smooth, leave for 30 minutes and then with wet hands form the meatballs.

Fry them in hot oil (I preferred the fryer), take them out on an absorbent napkin.

As we fry the meatballs, we take care of the sauce

Heat the onion in melted lard, add the pepper paste, the boiled and chopped wild mushrooms.

Let it harden a little, then add the tomatoes, mix and leave for 2-3 minutes, then add zacusca, 1 cup of warm water, spices to taste and let it boil for a few minutes, when the sauce boils, add the meatballs and simmer. until the sauce decreases about 20-30 min.

Baked polenta with wild mushrooms - Recipes

The cockle glazed with honey and curry is easy to prepare with a quick sauté with mushrooms sprinkled with white wine and creamy polenta with parmesan. Ideal for traditional meals with modern influences.


  • 1 Coquelet de Bretagne Edenia 550 g (thawed beforehand, in the fridge)
  • 1 bag Edenia Mushrooms cut 450 g
  • 80 ml white wine
  • 100 ml of olive oil
  • 100 g butter
  • 5 thyme twigs
  • 10 ml of honey
  • 50 ml liquid cream
  • 5 g sweet paprika
  • 5 g curry powder
  • 50 g race parmesan
  • 2 cloves chopped garlic
  • 1 chopped white onion
  • 400 ml of milk
  • 100 g extra Malay
  • ½ chives package
  • coarse salt, fine salt and pepper to taste

Method of preparation

1. After we thawed the Edenia coquette, we removed the tart, the spinal cord and the extremities. we place it in a hot pan and fry its skin for 2 minutes, over high heat. This way we close its pores, and the meat remains extremely juicy.

2. Mix the curry, honey and paprika in a bowl with a little melted butter, until you get a homogeneous mixture.

3. Grease the inside of the cocktail with olive oil and coarse salt. We tied his legs below chest level with cooking rope. Inside it we place the thyme branches.

On top, grease it with the curry mixture and season it with salt and pepper. Put it in the fridge for 10 minutes to harden the icing.

Then put the cockle in the preheated oven at 220 ° C, for about 40 minutes, checking it with a toothpick that we stick in the meat. When the juices coming out on the toothpicks are clear, the coquet is ready.

4. While the coquet is in the oven, prepare the sauté of mushrooms and polenta. In a pan with melted butter with a little olive oil, heat the finely chopped onion and garlic. When the onion becomes glassy, ​​add the frozen Edenia mushrooms and cook over medium heat for 4 minutes.

5. Quench with white wine, season with salt and pepper, and cook for another 3 minutes over medium heat. Add the liquid cream and finely chopped chives and set aside the mushroom sauce.

6. For the polenta, boil the milk in a saucepan with a generous cube of butter and a little salt. Add the cornstarch, stirring vigorously with a whisk, over medium heat, until you get a creamy consistency. At the end add the grated Parmesan cheese.

7. After removing the cockle from the oven, let it set aside for 5 minutes to "rest" so that the juices inside penetrate the meat fiber and freeze it.

We serve it together with the mushroom sauté and the creamy polenta with parmesan. Decorate with parmesan flakes, chives and thyme.

10 recipes with polenta that will surprise you

We've all been through this situation at some point - it's too late, you're hungry, you'd like a hearty and tasty dinner, but you don't want to spend too much money or put in too much effort. No problem & ndash there are so many quick and delicious polenta recipes!

Mamaliga has been very common at the tables of Eastern European farmers for several centuries now, given its simplicity!

The polenta can be served hot, fresh and soft, like a kind of porridge, or it can be left to harden, after which it can be cooked or fried in a myriad of ways. A traditional Romanian recipe is polenta with cheese and sour cream, served hot, to which is added either butter or hardened onions. It is known that delicious and surprising meals can be made easily and quickly from polenta!

And because I want to inspire you to try some new recipes, I created this list with 10 recipes with polenta that will surprise you! You will find in this list two Gourmandelle recipes, and the rest belong to some culinary bloggers that are definitely worth following!

Even if not all of these recipes are vegan, you can easily change the ingredients to turn them into a preparation suitable for everyone's diet.

Click on the titles to access these wonderful polenta recipes. And, as usual, don't forget to tell me which was your favorite!

Wild mushroom stew

The mushroom stew is one of my favorite dishes and not only because it is prepared quickly and easily, but especially because of the taste and aroma that the sauce acquires from freshly picked crackers and manatees.

For the preparation you need the following ingredients: 1 kg wild mushrooms (manatees and craites), cut into pieces of the right size 1 onion, finely chopped 4 cloves of garlic, finely chopped 400 g tomato pulp, chopped cubes 2 bunch dill, finely chopped 1 teaspoon dried thyme 3 tablespoons oil vegetable 1 teaspoon salt 1/2 teaspoon black pepper, freshly ground.

Preparation of wild mushroom stew: Prepare all the ingredients first, so that you have them at hand & # 8211 cut the wild mushrooms into pieces of the right size, finely chop the onion, garlic, dill and you can start preparing the stew.

Heat the oil well in a deeper pan. Add the wild mushrooms, 1 teaspoon of salt, 1/2 teaspoon ground black pepper, then cook the mushrooms over high heat, stirring from time to time, until all the water that will leave it evaporates.

When there is no liquid left in the pan, add the onion, garlic and thyme. Stir and continue to cook for approx. 5 minutes, until onion is soft.

Add the tomato pulp, mix and let the sauce boil for about 5 minutes, stirring occasionally.

At the end, season with salt to taste, add the dill, stir and turn off the heat.

Put in plates, sprinkle more dill on top and serve this delicious wild mushroom stew with a polenta.

Beef Stew Ingredients with Mushrooms:

  • 1 kg. diced beef (you can use the pulp or shoulder, even fork or ribs, I used a large slice of brine that weighed 1.15 kilograms, but also had bone)
  • 2 small onions
  • 2-3 cloves of garlic
  • 3 large carrots
  • 2 celery stalks (or 1 piece of celery root, 1 sea egg)
  • 300 grams of fresh mushrooms (the ones you find and / or the ones you like the most, I had brown mushrooms)
  • 300 grams of tomatoes in broth (both tomatoes and broth)
  • 2 bay leaves
  • 1 tablespoon flour
  • 2 tablespoons oil
  • chopped green parsley and pepper

Preparation of beef stew with mushrooms

The ingredients are the simplest and available to anyone. It is important to choose a good quality beef, it is not at all important, however, for the beef to be young, because the stew will be all the tastier the slower and longer it will boil, and such an approach will comes to hack even the most stubborn cattle.

1. Cut the meat into cubes and sprinkle with flour mixed with 1 teaspoon of salt and 1 teaspoon of pepper. Peel and chop the onion, crush the garlic and chop the celery. The carrots are cleaned and cut into small pieces (4-5 cm. Long) and with that, I got rid of any preliminary preparation.

2. Heat the oil in a pot and fry the meat on all sides, so that it is light in color and has traces of browning here and there. As soon as this point is reached, add the celery, onion, garlic and carrots. Put the lid on and fry everything stewed, so that the onion leaves its water. This operation will take about 15 minutes (browning the meat and preliminary cooking with onions and vegetables).

3. Add hot water to cover the ingredients in the pot with 3-4 fingers. Add the bay leaves. If you use Multicooker, from now on I recommend the baking function, at 150 degrees, for 2 hours. In an ordinary pot, the stew should be boiled under the lid, over low heat, until the meat is tender. Just as well, however, it can be prepared in a cast iron or ceramic pot, in the oven, at a temperature of 150 degrees Celsius.

4. After 2 hours, the meat should be ready. That, of course, if our cow was not a great athlete with excessively strong muscles (in which case the cooking lasts as long as necessary). If necessary, add a little more liquid (hot water). Add the chopped tomato broth and the mushrooms cut in halves and / or quarters, according to size. Cook everything for another 15 minutes and let it taste.

5. Match the taste of salt and pepper and serve hot stew, sprinkled with chopped green parsley. You can match it with a garnish and / or a salad as you like. Both boiled or mashed potatoes go, as well as boiled rice, short cooked pasta, etc. In my opinion, polenta it's like everything you could want next to a stew.

Serve beef stew with mushrooms

In the image below, I tried to give you an idea for assembling on a plate, closer to the style of the modern kitchen. I made a polenta in which I incorporated a good handful of grated Parmesan cheese and some chopped dried tomatoes. I poured the polenta into a pan greased with butter and let it cool. I cut a rectangular shape from polenta with parmesan and dried tomatoes and heated it in the oven. I transferred the mamalia to the plate and arranged the beef stew on top of it. I garnished the dish with a few freshly sprouted radish leaves and it looks like a different kind of stew, right? :) No, it's actually the same as in the first image of the article.

Or for which presentation option you have chosen, beef stew remains a delicious food, so I wish you good appetite!

Mushroom stew with soy # Recipe 5

Preparation Mushroom stew with soy
The soy cubes are soaked for 30 minutes in hot water.
Saute finely chopped onion and sliced ​​capsicum oil in oil, add the drained mushrooms and tomatoes and let it boil for 5-6 minutes together, then add water and soy and taste with salt, pepper and dried thyme. Let it boil. everything for about 20 minutes, then turn off the heat and sprinkle green dill on top.

Try this delicious video recipe too