Sautéed Mushrooms with Polenta

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A savory appetizer or main dish full with of flavorful mushrooms sautéed in herbs and a rich balsamic vinegar sauce, spooned over creamy polenta with melted  smoked gouda cheese.

Serves 4 to 6

Ingredients:

For the  mushrooms:
4 Tablespoons olive oil
1 1/2 pounds Baby Bella  mushrooms, sliced
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced
3 Tablespoons balsamic vinegar
3/4 cup chicken broth
3 Tablespoons unsalted butter
Salt, to taste

For the  polenta  (See Cook’s Notes):
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces  smoked gouda  cheese, shredded (See Cook’s Notes)
Salt, to taste

Directions:

For  the mushrooms:Warm a large skillet over medium-high heat. Add oil. When oil begins to shimmer, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter.  Adjust the seasoning with salt to taste. Keep warm.

For polenta: In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.

*Cook’s Notes:
Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina,  or Cheddar.

For a homemade polenta, follow the link here: Creamy Polenta

 

 

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Chicken Chasseur

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A French classic that never seems to go out of style, this earthy dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.

Serves 4 

Ingredients:
1 Tablespoon cooking oil
4 chicken quarters
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 Tablespoon butter
14 pearl onions peeled, left whole
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
1/2 cup  dry white wine
2 Tablespoons cognac
2/3 cup chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 Tablespoons chopped fresh parsley

Directions:
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the wine and cognac and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Place into the oven to cook for about 45 minutes or until chicken is done.

Remove from the oven allow to cool for 2-3 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper and serve.

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Poulet a la Crème

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Poulet a la Crème or Chicken in Cream Sauce is a specialty of the town Bourg-en-Bresse. Originally, this simple recipe uses a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. In this version white wine and mushrooms are used to make the dish a bit more sophisticated, along with chicken thighs, which are the best part of the chicken. As a rule  of thumb, 1½ thighs per person should be a generous serving for a main course. A sprinkling of chopped tarragon finishes the dish, which is best served with rice pilaf.

Serves  4

Ingredients:
2 Tablespoons unsalted butter
6 chicken thighs
6 ounces mushrooms, washed and sliced
1½ Tablespoons all-purpose flour
½ cup chardonnay or dry white wine
¼ cup water
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
1 Tablespoon coarsely chopped fresh tarragon

Directions:
Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for about 2½ minutes on each side.

Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.

Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.

Garnish with a sprinkle of the chopped tarragon, and serve with rice pilaf.

Hello Friends!

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