Sauteed Mushroom and Chive Topping
By America's Test KitchenPublished on February 7, 2008
Time
30 minutes
Yield
Serves 8 to 10
Ingredients
3 tablespoons olive oil 1 pound cremini mushrooms, wiped clean and sliced ¼ inch thick1 medium onion, minced1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried½ teaspoon table salt 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoon)3 tablespoons minced fresh chives
Before You Begin
Goat cheese tastes great with this topping; substitute 4 ounces of crumbled goat cheese (about 1 cup) for the Parmesan in the recipe for Creamy Polenta.
Instructions
- Heat the oil in a 12-inch nonstick skillet over high heat until shimmering but not smoking. Add the mushrooms, onion, thyme, and 1/2 teaspoon salt, and cook until the mushrooms have released their liquid, shrunk dramatically, and are well browned, 15 to 20 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from the heat and season with salt and pepper to taste. Gently spoon the mushrooms evenly over the Parmesan-topped polenta in step 3 of the master recipe. Store and reheat the polenta as directed in steps 4 and sprinkle with the chives before serving.
Time
30 minutesYield
Serves 8 to 10Ingredients
3 tablespoons olive oil
1 pound cremini mushrooms, wiped clean and sliced ¼ inch thick
1 medium onion, minced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
½ teaspoon table salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoon)
3 tablespoons minced fresh chives
Ingredients
3 tablespoons olive oil
1 pound cremini mushrooms, wiped clean and sliced ¼ inch thick
1 medium onion, minced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
½ teaspoon table salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoon)
3 tablespoons minced fresh chives
Ingredients
3 tablespoons olive oil
1 pound cremini mushrooms, wiped clean and sliced ¼ inch thick
1 medium onion, minced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
½ teaspoon table salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoon)
3 tablespoons minced fresh chives
Before You Begin
Goat cheese tastes great with this topping; substitute 4 ounces of crumbled goat cheese (about 1 cup) for the Parmesan in the recipe for Creamy Polenta.
Instructions
- Heat the oil in a 12-inch nonstick skillet over high heat until shimmering but not smoking. Add the mushrooms, onion, thyme, and 1/2 teaspoon salt, and cook until the mushrooms have released their liquid, shrunk dramatically, and are well browned, 15 to 20 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from the heat and season with salt and pepper to taste. Gently spoon the mushrooms evenly over the Parmesan-topped polenta in step 3 of the master recipe. Store and reheat the polenta as directed in steps 4 and sprinkle with the chives before serving.
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