Polenta Cakes with Portobello Mushrooms and Burrata Recipe – An elegant dish you can make with few ingredients and little time on hand!
Yep, mushrooms again… I just can’t get enough of those little guys!
Speaking of little though, Portobellos aren’t exactly the smallest mushrooms on the market, are they?
And taking the chance of sounding like a broken record I’m going to dive into the whole US vs Europe thing again.
Because what has been all over the internet (and How I Met Your Mother – yes I’ve been on a binge watching spree while carrying my baby at three o’clock in the morning since she’s refusing to sleep lying down) a few years back?
Exactly. Portobello mushrooms.
Now while seemingly every page promoting recipes was raving about said mushroom I was not in any way able to locate them near me.
Not even in the super fancy supermarket where I cannot ever afford to even buy a bottle of water. Bummer.
Because I really wanted to try some of the delicious sounding recipes.
Just like the internet I kind of forgot about them over time and just devoured tons of “normal” (who even defines what’s normal?) mushrooms.
But when I was watching the aforementioned TV show (uuuuhm, it’s not like I managed to go through six seasons within two weeks – that’s what a great in-bed-sleeper the wee kitten is) and those giant brown guys randomly came up I had to check if I couldn’t get lucky this time around.
Just a word in advance: Portobello mushrooms still haven’t made their way over here.
Just like kale, greek yogurt and pop tarts. But Google told me something far more interesting: “Portobello” is just a fancy name for the common (though mature) button mushroom.
SAY WHAT?! And all those years I thought it was a really special something when I could have just gone to the next best supermarket to buy some extra large mushrooms.
And that’s exactly what I finally did the other day.
This dish is so easy to make – given that you have access to giant mushrooms and burrata (which is, like, the most deliciously smooth mozzarella and cream concoction ever) – and yet looks and tastes SO impressive!
You don’t even need to cool down the polenta before making the cakes and since the recipe is using the quick cooking kind you can have a classy dish on the table within 30 minutes tops!
Seriously, go grab yourself some mushroom giants and give your next brunch (or lunch, dinner, snacktime, you decide!) an elegant facelift!
P.S.: If just like me you can’t get enough of mushrooms – check out those recipes:
For the Polenta Cakes
- 1 1/2 cups milk
- 1 1/3 cup broth
- 1 tablespoon olive oil
- Pepper and nutmeg, to taste
- 1 cup quick cooking polenta
For the Mushrooms
- 1 tablespoon oil
- 4 Portobello mushrooms, halved
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1 handful flat leaf parsley, chopped
- 4 ounces burrata cheese
- In a small pot combine milk, broth, olive oil and spices and bring to a boil. Take off the heat and vigorously whisk in the polenta. Reduce the heat to low and add the pot back on. Continue stirring until the polenta thickens. Cover and set aside.
- Heat a large nonstick frying pan over high heat. Add the oil and cook the mushrooms on both sides until starting to soften. Reduce heat to medium-high and season with lemon juice, salt and pepper.
- Push the mushrooms to one side of the pan. Add the polenta to the pan, forming four round cakes. Use a large pastry ring or cookie cutter for a neater presentation. Fry for approximately 2 minutes on each side or until nicely browned.
- Arrange the polenta cakes on four plates. Top with mushrooms and burrata and sprinkle with chopped parsley.