Shepherd's Pie, If Mushrooms Were Sheep
Mar. 24th, 2021 09:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Polenta and Mushroom Pot Pie.
If you're in Italy, it's polenta. If in the American South, it's grits. In the American North, it's corn meal mush.
(Yes, I know that there are some differences in kernel and/or grind size.)
Polenta:
1 tsp salt
1 cup polenta
1/2 cup milk
2 Tbsp unsalted butter
1 cup grated cheddar cheese
Mushroom ragout:
2 Tbsp unsalted butter
2 large shallots, finely chopped
no garlic (Ha! I used... more.)
several pinches salt
20 oz mixed mushrooms
2 Tbsp brandy, Marsala, or vermouth (I used sherry)
1 tsp minced fresh thyme
1/4 cup creme fraiche
ground black pepper
Make the polenta: in a large saucepan over high heat, bring 4 cups of water and the salt to a boil. Slowly whisk in the polenta, then reduce the heat so the polenta is burbling gently (I call this the La Brea Tar Pit stage). Cook the polenta, stirring frequently, until it is tender and creamy. This will take at least 25 minutes, but possibly as long as 45. Don't substitute so-called instant polenta because, while quick to make, it is not very tasty. When the polenta is tender, stir in the milk, butter, and cheese, then season to taste with additional salt. Keep warm over very low heat, stirring occasionally to prevent a skin from forming on the top.
Make the mushroom ragout: In a large frying pan over medium heat, melt the butter. Add the shallots and garlic and a pinch of salt and cook, stirring, until the shallots are soft but not browned, about 5 minutes. Transfer to a bowl and return the pan to the heat. Add a few handfuls of mushrooms and a pinch of salt to the dry pan. You want to add enough mushrooms to cover the bottom of the pan, but not so many that the mushrooms crowd and steam. Fry the mushrooms, stirring frequently (they'll squeak in the pan!) until they are beginning to brown and soften, 3-4 minutes. Transfer to the bowl with the shallots and repeat until on the last handful of mushrooms.
When your final batch of mushrooms is nearly done, add the brandy to the pan and stir with a wooden spoon, scraping up any browned bits that have accumulated in the pan. Add the thyme and cook 30 seconds, then return the shallots and mushrooms to the pan. Remove from the heat and stir in the creme fraiche, then season to taste with additional salt and pepper.
Heat the oven to 350. Transfer the mushroom mixture to a 9" gratin dish and press into an even layer. Carefully spoon the polenta on top, then let stand at room temperature for 10 minutes so the polenta firms up a bit (this can sit for up to 2 hours, if you want to make ahead of time). Transfer the dish to the oven and bake for 15 minutes, then broil for a couple minutes until the polenta puffs and is lightly browned. Serve right away.
What worked: This was fine. Mushroomy. Doing the prep and assemble ahead of time meant that the dinnertime prep was minimal - just pop into the toaster oven.
What didn't: It wasn't anything fabulous. It was good on a cold day, but not all that memorable. A stronger cheese in the polenta would probably help - a mixture of blue and Parmesan, perhaps.
Will I make it again? Maybe, maybe not. I do like the polenta mixture as an alternative to mashed potato for a traditional shepherd's pie though.
If you're in Italy, it's polenta. If in the American South, it's grits. In the American North, it's corn meal mush.
(Yes, I know that there are some differences in kernel and/or grind size.)
Polenta:
1 tsp salt
1 cup polenta
1/2 cup milk
2 Tbsp unsalted butter
1 cup grated cheddar cheese
Mushroom ragout:
2 Tbsp unsalted butter
2 large shallots, finely chopped
no garlic (Ha! I used... more.)
several pinches salt
20 oz mixed mushrooms
2 Tbsp brandy, Marsala, or vermouth (I used sherry)
1 tsp minced fresh thyme
1/4 cup creme fraiche
ground black pepper
Make the polenta: in a large saucepan over high heat, bring 4 cups of water and the salt to a boil. Slowly whisk in the polenta, then reduce the heat so the polenta is burbling gently (I call this the La Brea Tar Pit stage). Cook the polenta, stirring frequently, until it is tender and creamy. This will take at least 25 minutes, but possibly as long as 45. Don't substitute so-called instant polenta because, while quick to make, it is not very tasty. When the polenta is tender, stir in the milk, butter, and cheese, then season to taste with additional salt. Keep warm over very low heat, stirring occasionally to prevent a skin from forming on the top.
Make the mushroom ragout: In a large frying pan over medium heat, melt the butter. Add the shallots and garlic and a pinch of salt and cook, stirring, until the shallots are soft but not browned, about 5 minutes. Transfer to a bowl and return the pan to the heat. Add a few handfuls of mushrooms and a pinch of salt to the dry pan. You want to add enough mushrooms to cover the bottom of the pan, but not so many that the mushrooms crowd and steam. Fry the mushrooms, stirring frequently (they'll squeak in the pan!) until they are beginning to brown and soften, 3-4 minutes. Transfer to the bowl with the shallots and repeat until on the last handful of mushrooms.
When your final batch of mushrooms is nearly done, add the brandy to the pan and stir with a wooden spoon, scraping up any browned bits that have accumulated in the pan. Add the thyme and cook 30 seconds, then return the shallots and mushrooms to the pan. Remove from the heat and stir in the creme fraiche, then season to taste with additional salt and pepper.
Heat the oven to 350. Transfer the mushroom mixture to a 9" gratin dish and press into an even layer. Carefully spoon the polenta on top, then let stand at room temperature for 10 minutes so the polenta firms up a bit (this can sit for up to 2 hours, if you want to make ahead of time). Transfer the dish to the oven and bake for 15 minutes, then broil for a couple minutes until the polenta puffs and is lightly browned. Serve right away.
What worked: This was fine. Mushroomy. Doing the prep and assemble ahead of time meant that the dinnertime prep was minimal - just pop into the toaster oven.
What didn't: It wasn't anything fabulous. It was good on a cold day, but not all that memorable. A stronger cheese in the polenta would probably help - a mixture of blue and Parmesan, perhaps.
Will I make it again? Maybe, maybe not. I do like the polenta mixture as an alternative to mashed potato for a traditional shepherd's pie though.
no subject
Date: 2021-03-25 02:33 am (UTC)no subject
Date: 2021-03-25 02:23 pm (UTC)no subject
Date: 2021-03-25 03:00 pm (UTC)I'll give it a try using the "pot in pot" method, and see what happens...
no subject
Date: 2021-03-26 02:10 am (UTC)