Sauteed Wild Mushrooms over Creamy Cheesy Polenta

Total Time:
1 hr 50 min
20 min
1 hr
30 min

4 servings

  • Mushrooms:
  • 3 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 1 tablespoon chopped shallots
  • 1 cup shiitake mushrooms, stemmed and cut in 1/2
  • 1 cup oyster mushrooms cut in 1/2
  • 1/2 cup white wine
  • Salt and freshly ground black pepper
  • 1 pinch crushed red pepper flakes
  • 1/3 cup chopped parsley leaves, for garnish
  • Polenta:
  • 4 tablespoons olive oil
  • 1/2 cup chopped sweet onion
  • 1 tablespoon chopped garlic
  • 32 ounces chicken stock
  • 1/4 cup chopped fresh oregano leaves
  • 1/4 cup chopped fresh basil leaves
  • 16 ounces instant polenta
  • 1/2 pint heavy cream
  • 1 cup grated fontina
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 2 tablespoons minced chives, for garnish
  • Shrimp Marinade:
  • 1/4 cup orange liqueur (recommended Grand Marnier)
  • 1/4 cup lime juice
  • 1/4 soy sauce
  • 1/8 cup honey
  • 3 tablespoons chili sauce
  • 1/4 cup fresh chopped basil leaves
  • 2 tablespoons minced ginger
  • 2 tablespoons orange zest
  • 1/8 cup minced chile peppers
  • 1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)
  • 1/2 cup chopped scallions, for garnish
Watch how to make this recipe. Mushrooms:
  • Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.

  • Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.

  • Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.

  • Polenta:

  • Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.

  • Shrimp:

  • Combine all of the marinade ingredients in a large bowl.

  • Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    This recipe is featured in:

    Cookout Sides & Salads