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Portobello & Polenta Potpie


Portobello & Polenta Potpie Recipe

Ingredients:
  • 2 lbs. portobello or crimini mushrooms (or your favorites) sliced 1/4-inch thick
  • 1 lb. filet mignon diced in 1-inch cubes
  • 1 clove garlic minced
  • 1 medium shallot minced
  • 1 medium sweet onion coarsely chopped
  • 3 tablespoons all-purpose flour sifted
  • 1 cup cabernet shiraz or burgundy
  • 3 1/2 cups vegetable stock
  • 2 tablespoons chopped fresh flat-leaf parsley plus sprigs for garnish
  • 2 tablespoons chopped each fresh thyme and rosemary plus blooming sprigs for garnish
  • freshly ground black pepper and salt to taste
  • 1 1/2 cups freshly grated Parmesan or Romano cheese
  • 1 1/2 cups fresh mozzarella sliced or 1 1/2 cups sliced low-moisture mozzarella
  • 1 1/2 cups regular polenta
  • 4 cups water
  • 2 cups vegetable stock
  • 1/2 tablespoon salt
  • 6 tablespoons butter
Directions:
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Rank

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