Salteado De Setas Recipe
sautéed gourmet mushrooms, silky polenta, goat cheese butter, sherry vinegar glaze, shallot crisps
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Ingredients
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Sautéed Mushrooms
Silky Polenta
Goat Cheese Butter
Sherry Vinegar Glaze
Shallot Crisps
Method
Sautéed Mushrooms
- 1
Prepare the Mushrooms
Clean the mixed gourmet mushrooms with a damp cloth and slice them into uniform pieces.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- 3
- 4
Season the Mushrooms
Stir in the fresh thyme, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
Silky Polenta
- 5
Boil Water
In a large saucepan, bring the water to a boil. Add salt to the boiling water.
- 6
Cook Polenta
Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 20 minutes, stirring frequently.
- 7
Finish Polenta
Once the polenta is thick and creamy, stir in the butter and grated parmesan cheese. Mix until well combined and creamy.
Goat Cheese Butter
- 8
- 9
Add Chives
Fold in the chopped fresh chives into the goat cheese butter and set aside.
Sherry Vinegar Glaze
- 10
Create the Glaze
In a small saucepan, combine the sherry vinegar and honey. Bring to a simmer over medium heat.
- 11
Reduce the Glaze
Simmer until the mixture reduces by half and becomes syrupy, about 5-7 minutes. Remove from heat and set aside.
Shallot Crisps
- 12
Prepare Shallots
In a bowl, mix the flour, water, and salt to form a batter. Dip the thinly sliced shallots into the batter to coat.
- 13
Fry Shallots
In a deep frying pan, heat the oil over medium heat. Fry the battered shallots in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.
