Nytimes Cooking Polenta Mushroom
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Heat the stock water milk to a low simmer in a medium saucepan.
Nytimes cooking polenta mushroom. On the way home I thought about the polenta and about what other favorite flavors would mate well with the mushrooms. Try the mixture on warm white rice a steaming pile of greens or an old sneaker regardless the taste is a sublime velvet of sweet and salty along with a kind of pop we call umami a fifth taste beyond sweet sour bitter. If the sauce is still thin leave the cover off and let reduce until a gravy-like consistency around 5 to 8 minutes.
Once polenta is done cooking add 2 tbsp. Reduce the heat to low and cover. Melissa Clarks mushroom Bourguignon is also perfect on polenta or a pile of noodles but I need it on mashed.
Tip the polenta into the milk and whisk for a minute or so. Bring the water to a boil in a medium saucepan over medium high heat. Add butter and allow to melt then add the mushrooms and cook stirring occasionally for 4 minutes.
Butter and ½ cup shredded Parmigiano-Reggiano and stir to combine. Slowly stir in the polenta then reduce the heat to the minimum and cook stirring constantly. Slowly add the polenta stir with a wooden spoon and add 1 tsp salt.
Melt 40 grams of butter with 40 mls of olive oil in a saucepan then add the sliced onions and cook over a gentle heat until they. Gently press the chicken pieces down into the mushrooms and add the thyme sprigs. 14 cup dry red wine.
Roast mushrooms for 10 minutes. Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Meanwhile make the creamy polenta.
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