INGREDIENTS
- Polenta:
- – ½ L of water or broth.
- – ½ L of milk.
- – 3 tablespoons of butter.
- – 3 tablespoons of salt.
- – 250 g of coarse semolina (polenta).
- – 50 cc of milk.
- – 75 g of grated cheese.
- Mushrooms in crimson wine:
- – Vino tinto Merlot 150 cc.
- – Salt to style.
- – Onion 1/2 unit.
- – Garlic 2 cloves.
- – Gargoyles 100 g.
- – Portobellos 100 g.
- – Champignones 100 g.
- – Olive oil 1 tbsp.
- – Parsley in 1 c.
CREAMY POLENTA WITH MUSHROOMS WITH RED WINE take pleasure in a spectacular vegetarian dish with this simple and scrumptious recipe!
PROCEDURE:
For the polenta
1. In a pot, combine the liquids with the butter and salt. Deliver to a boil and add the polenta little by short time mixing with a whisk to keep away from lumps. Decrease the warmth to minimal and let it cook dinner for half-hour, stirring each 10 minutes in order that it acquires that creaminess.
2. After this time, add the milk and grated cheese and switch off the warmth.
You possibly can serve it instantly or let it relaxation lined for a couple of minutes.
For the mushrooms in crimson wine:
1. Chop the onion, garlic and parsley.
2. Lower the mushrooms in two, the oyster mushrooms in 4 in addition to the portobellos.
3. In a frying pan, warmth the olive oil and garlic, add the onion till translucent. Add the mushrooms and salt, cook dinner for two minutes.
4. Add the wine, let the alcohol evaporate somewhat.
5. And at last add somewhat chopped parsley.
