Rustic Italian Style Mushrooms with Cornmeal

Recipe courtesy of Chrystal Mahan of Yum Eating

 

Serves: 4

Ingredients:

2 cups mushroom blend of crimini, shiitake and oyster
2 portabella mushrooms, thickly sliced
1 tbsp rosemary, finely chopped
1 tbsp + 1 tsp all purpose salt-free seasoning
½ c parsley, dried
1 stick of butter
4 cups vegetable stock
½ tbsp minced garlic
½ Greek yogurt
1 tsp garlic powder
1 tsp cajun seasoning
1 cup cornmeal mix

Directions

Put the mushroom blend of crimini, shiitake, and oyster in a food processor. Blend until pieces are very fine. Set aside.

In a pan add cornmeal, rosemary, 1 tbsp salt free seasoning, ¼ c of parsley, and ½ stick of butter over medium heat allowing the butter to melt. Slowly add the vegetable stock. Stir well. Add the blended mushrooms. Cook for 6-8 minutes or until cornmeal becomes thick. Remove from heat, set aside, but keep warm.

In another pan add remaining butter, garlic and the slices of portabella. Saute for 6-8 minutes.

While the portabellas are cooking, in a small bowl combine the yogurt, garlic powder, 1 tsp salt free seasoning. Add the portabella mixture to the yogurt mixture.

In a eating bowl add the cornmeal and mushroom mixture. Top it off with the sliced portabella mixture. Garnish with remaining parsley.

 

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