Sunday, January 30, 2011

You've Been Chopped! - Mushroom and Sour Cream Sauce Phaedra Style

This was the last recipe! It was yummy. I channeled my mushroom alfredo sauce, but with a twist. I used the sour cream which was the last ingredient and instead of putting it over pasta, it was used as the sauce for our polenta.

1 pkg crimini mushrooms, chopped
1 leek, chopped
4 cloves of garlic, chopped
1/4 milk
2 tbsp parmesan cheese
1/4 white wine
2 tbsp sour cream
Salt and pepper to taste.
slices polenta, fried

In a large saute pan, heat extra virgin olive oil. Saute the leeks, until limp. Add the garlic, and mushooms and saute until cooked. Add the white wine. Saute for about 7 - 10 minutes. While the mixture is cooking, spray a hot griddle with Pam. Cooked the sliced polenta until golden brown. Right before serving, slowly add the milk and continue stirring. The milk has the potential to curdle so make sure you either turn the heat down to low or turn it completely off. Add the cheese a little at a time and stir until completely melted. Again, the cheese could clump, so you want to make sure you don't add it all at once. Stir in the sour cream. On a plate, place 1 - 2 slices of the sliced polenta and spoon over the mushroom mixture.

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