Polenta Wide Mushrooms In Cream Recipe

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Polenta Wide Mushrooms In Cream Ingredients

2 lb fresh mushrooms
1 juice of 1 lemon
2 shallots, finely chopped
2 tbsp butter, melted
2 tbsp olive oil
1 cup heavy cream
1 salt, pepper to taste
2 tbsp finely chopped parsley
1 soft polenta (see barbar
1 kafka's recipe)

A Recipe for
Polenta Wide Mushrooms In Cream

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Eat little, sleep sound.
Iranian Proverb

This is a recipe for Polenta Wide Mushrooms In Cream from the recipe cookbook of Recipes-to-go (Bread)

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Polenta Wide Mushrooms In Cream

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Polenta Wide Mushrooms In Cream Directions

Wipe mushrooms and slice thickly. Toss in lemon juice. Saute
mushrooms with shallots, covered, in melted butter and oil for 20
minutes. Add cream and simmer 5 minutes more. Seasonto taste with
salt and pepper. Sprinkle with parsley and serve over soft polenta.
Makes 6 servings.

Note: Use a blend of mushrooms if available.

Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208
Percent calories from fat 75:and pepper.

Knight-Ridder/Tribune Information Services Dallas Morning News-Food
8/21/96 Typos by Bobbie Beers

Serves: 4

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Polenta Wide Mushrooms In Cream Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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