Mushrooms in red sauce with polenta

Mushrooms in Red Sauce with Polenta - a Delicious and Comforting Recipe

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Servings: 4

Who doesn’t love the aroma of fresh mushrooms combined with a rich sauce and creamy polenta? This recipe for mushrooms in red sauce with polenta is not only a delight for the taste buds but also a visual treat, perfect for any occasion. It’s an ideal choice for a family dinner or to impress guests.

A Little Story About the Recipe

This recipe is inspired by culinary traditions that emphasize the combination of simple yet flavorful ingredients. Polenta, a staple in many kitchens, is often associated with warm moments spent with loved ones. The mushrooms, rich in nutrients and with a delicate texture, perfectly complement this dish. Let’s see step by step how you can recreate this delicacy at home!

Ingredients for Mushrooms in Red Sauce:

- 10-12 champignon mushrooms
- 2-3 green onions
- 1 slice of red bell pepper
- 1 bunch of fresh parsley
- Salt and pepper, to taste
- 2 cloves of garlic
- 2 tablespoons of red wine vinegar
- 2 tomatoes, diced
- 100 ml tomato paste
- 2 eggs
- 2-3 tablespoons of all-purpose flour
- Oil for frying

Ingredients for Polenta:

- 1 liter of water
- 300 g cornmeal
- Salt, to taste
- 300 g cheese (preferably feta or telemea)
- 200 g sour cream
- 100 g butter

Garnish for the Mushrooms:

- 1 tablespoon of mayonnaise (optional)
- Fresh parsley for garnish

Instructions

1. Preparing the Mushrooms:
Start by cleaning the mushrooms. Remove the stems and chop them finely. These will be used in the tomato sauce. Keep the mushroom caps intact for frying.

2. Cooking the Sauce:
In a deep skillet, heat 2-3 tablespoons of oil. Add the finely chopped green onions and diced red bell pepper. Sauté until the onion becomes translucent. Add the chopped mushroom stems and minced garlic. Season with salt and pepper and let it simmer for 10 minutes.

3. Adding the Tomatoes:
Once the mushrooms have softened, add the diced tomatoes, red wine vinegar, and tomato paste. Mix well and let it simmer on low heat for another 5-7 minutes. Finally, add the chopped fresh parsley.

4. Blending the Sauce:
Remove the pot from heat and let it cool slightly. Use a blender to puree the sauce until it becomes smooth. If you don’t have a blender, you can use a cutting board and a knife to chop everything finely.

5. Preparing the Fried Mushrooms:
Meanwhile, prepare the mushroom caps. Beat the eggs in a bowl, and in another bowl, prepare the flour. Dip each mushroom cap in the egg, then coat it in flour. Heat oil in a skillet and fry the mushrooms on both sides until golden and crispy.

6. Preparing the Polenta:
In a large pot, bring the water to a boil and add salt to taste. When the water is boiling, gradually add the cornmeal, stirring continuously to avoid lumps. Cook the polenta for 15-20 minutes, stirring occasionally. Once ready, add the cheese, butter, and sour cream. Mix well until you achieve a creamy consistency.

7. Assembling the Dish:
Grease a dish with butter and pour the polenta into it, spreading it evenly. Let it cool slightly, then cut out shapes for the mushroom stems using a glass or a cylinder.

8. Serving:
On each plate, place a layer of red sauce, arrange 3 polenta stems, and then top with a fried mushroom cap. You can decorate with dots of mayonnaise or tomato paste and sprinkle fresh parsley on top.

Serving Suggestions and Variations:

This dish can be served alongside a fresh vegetable salad or with a glass of dry white wine, which will perfectly complement the flavors. You can experiment with different types of mushrooms, such as shiitake or portobello, for a more intense flavor. Additionally, you can add herbs like oregano or basil to the sauce for an even richer taste.

Nutritional Information:

This recipe is an excellent source of nutrients, thanks to the mushrooms rich in antioxidants and vitamins. The polenta provides complex carbohydrates, while the cheese and sour cream add a healthy dose of protein and healthy fats. A serving for 4 offers approximately 450-500 calories, depending on the ingredients used.

Frequently Asked Questions:

1. Can I use frozen mushrooms?
Yes, you can also use frozen mushrooms, but make sure to thaw and drain them well before use.

2. What type of polenta is best?
Fine cornmeal is ideal for creamy polenta, but you can experiment with coarser flour for a different texture.

3. Is this recipe suitable for vegans?
You can adapt the recipe to be vegan by using substitutes for cheese and sour cream, such as tofu or plant-based yogurt.

I encourage you to try this recipe for mushrooms in red sauce with polenta and enjoy every bite! It’s a combination that brings comfort and joy, perfect for any time of day. Bon appétit!