A gourmet appetizer that will delight you with its restaurant look and amazing multifaceted taste. Finished polenta after cooling keeps its shape perfectly and you can serve mushroom stew on it, and its a neutral taste will not interrupt the bright taste of mushrooms. Put out champignons with onions and garlic in marsala wine sauce, thickened butter and flour, sprinkle with fresh parsley, and serve on squares of polenta the size of one bite. Snack fast It is prepared and ideal for receptions, home parties and holidays. Nutritional value of one serving: (total 36 pcs.) Calories 25, total fat 1.5 g, saturated fat g., proteins 1 g. carbohydrates 2 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Quantity: 36 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. boiling water
- 3 tbsp. l (45 gr.) Butter, room temperature
- 1 tsp salt + optionally to taste
- 0.5 tbsp. instant polenta
- 1 tbsp. l olive oil
- 220 gr mushrooms, chopped
- 0.5 tbsp. chopped onion
- 1/4 tsp ground black pepper + extra to taste
- 1 clove garlic, minced
- 3/4 Art. dry marsals
- 0.5 tsp flour
- 2 tbsp. l chopped parsley
Recipes with similar ingredients: butter, polenta, mushrooms champignons, onions, garlic, red wine, flour, parsley
Recipe preparation:
- In a medium-sized pan with a thick bottom, mix water, 1 tbsp. l (15 gr.) Butter and 0.5 tsp. salt and bring to boiling. Gradually stir in the polenta. Turn down the heat to moderately weak. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased baking dish 22×22 cm in size, distributing it so that it turns out to be a layer 0.8 cm thick. Cover and let stand at room temperature for about 15 minutes until the polenta hardens.
- Meanwhile, in a large pan with a thick bottom on moderately Heat olive oil over high heat. Add mushrooms and onions. Sprinkle with 0.5 tsp. salt and 1/4 tsp black pepper and fry until liquid will evaporate for about 8 minutes. Add the garlic and fry, until the mushrooms are browned, about 2 minutes more. Turn down the heat to moderately weak. Pour in Marsala. Cover and simmer until wine does not evaporate about half, about 5 minutes. Mix flour and the remaining 2 tbsp. l (30 gr.) Butter in a small bowl until a paste forms, then add the paste to the mushroom mixture. Cover and simmer until the sauce thickens a little, about 2 minutes. Remove from heat. Stir parsley into the stew. Salt and pepper to taste.
- Cut the polenta into 36 squares the size of one bite. Lay out the squares of polenta on the dish. Put on a spoon on top mushroom stew and serve immediately.
