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Mushroom and Marsala Casserole with Polenta Crust Recipe

Mushroom and Marsala Casserole with Polenta Crust

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Total Reviews: 2

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  • on January 28, 2013

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    I loved it. I couldn't find portini mushrooms so I substituted beef consume and more regular mushrooms. Use smoked provolone on top and because of the rich flavor, I only used about a cup and a third. Only thing I would change would be more milk in the polenta. I let it get a little too dry. The flavor was awesome. Very earthy and satisfying. I will make this again.

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  • on April 17, 2012

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    MUSHROOMS ARE VERY GOOD , TOO MUCH CHESSE , VERY HEAVY , VERY FATTY, I WILL TRY NEXT TIME WITH OUT CHESS ON TOP. I ADDED SOME HEAVY WHIP CREEM TO THE MUSHROOMS TO MAKE THEM MORE SMOOTH AND I LIKE IT.

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