Wild Mushroom Rosemary Polenta

Get ready to elevate your culinary skills with a tantalizing dish featuring the earthy flavors of wild mushrooms and the aromatic touch of rosemary. Imagine a creamy and rich polenta infused with the deep umami notes of wild mushrooms, complemented by the fragrant essence of fresh rosemary. This dish is a harmonious blend of flavors and textures, perfect to pair with red meat and poultry. Your culinary journey starts here!

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The perfect side dish for meat

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Mushroom Duxelles

Mushroom duxelles is a classic French preparation that can elevate various dishes with its rich and flavorful profile. This technique involves finely chopping mushrooms into a paste-like consistency. To start, it's important to properly clean and prepare the mushrooms. Soaking them briefly in lukewarm water helps to remove any dirt or impurities. Once soaked, drain the mushrooms on paper towels and trim off the stems. Next, the mushrooms are processed in a food processor to create the duxelles mixture. Heat a frying pan and drizzle some olive oil before adding the duxelles mixture. Cooking on high heat for about 4 minutes helps to intensify the flavors and reduce any excess moisture. Shallots, salt, and pepper are then added to the pan to enhance the taste of the duxelles. Cooking for an additional 3 minutes allows the ingredients to meld together beautifully. For an extra depth of flavor, porcini powder can be incorporated into the duxelles. This ingredient adds a rich umami note that complements the earthy taste of the mushrooms. Continuing to cook the mixture on low heat until it becomes dry ensures that the duxelles reaches a concentrated and spreadable consistency. Once cooked, allow the duxelles to cool before using it.

Polenta

To make the polenta, start by bringing water, cream, butter, garlic, and rosemary to a simmer in a saucepan. Once simmering, gradually whisk in the polenta, stirring constantly to avoid any lumps from forming. Reduce the heat to low and let the polenta cook slowly, stirring occasionally, for about 25 minutes or until it reaches a creamy consistency. The next step is to add in the parmesan cheese and the mushroom duxelles. Make sure to taste the polenta and adjust the seasoning if needed before transferring it to a baking tray lined with plastic wrap. Spread the polenta evenly in the tray and cover it with another layer of plastic wrap, pressing it down to ensure it is in full contact with the polenta. This will help prevent a skin from forming on top. Once chilled, the polenta can be stored in the refrigerator for up to 4 days.