Merlot Mushrooms with Lemon Kohlrabi Greens and Polenta

7 Dec

 

This dish was packed with flavor and absolutely outstanding.  When I saw this recipe for Burgundy Mushrooms at The Pioneer Woman, I knew it would be a wonderful, hearty substitute for a meat main.  I needed to wait for a day when I would be around the house all day to make it, and today was that day.  It was really nice to have the intoxicating scent of these mushrooms filling the house all day while I studied for my contracts final on Friday.  Anyway, these mushrooms were worth the long cooking time (yes, it says 8 hours there).  They were meaty and delicious and the sauce was packed with flavor.  Additionally, it paired well against the bright citrus of the lemon kohlrabi greens and the creaminess of the Greek yogurt-seasoned polenta.  It doesn’t show up well in the picture, but this dish was absolutely beautiful – the sauce was a deep, deep purple-red, the polenta was bright and yellow, and the greens were vibrant green with a few flecks of bright zest.  These mushrooms are certain to be a staple side dish for when I entertain in the future.

Merlot Mushrooms with Lemon Kohlrabi Greens and Polenta

Merlot Mushrooms:

Adapted from The Pioneer Woman

8 oz. white button mushrooms

2 oz. crimini mushrooms, sliced

1 stick butter

1 tbs. Worcestershire sauce

2 1/2 cups merlot wine

1 cup boiling water

2 cups homemade turkey stock

2 cups homemade chicken stock

1/2 tsp. dried dill weed

3 cloves garlic, peeled and crushed with flat of knife

1 tbs. fresh parsley, roughly chopped

Kosher salt and freshly cracked black pepper

Wash all the mushrooms and add to a large stock pot.  Add remaining ingredients except kosher salt.  Combine thoroughly.

Bring the mixture to a boil over medium-high heat.  Reduce heat to low and simmer, covered, for eight hours.  If necessary to reduce sauce, uncover last hour or two.

Add salt to taste at the end if desired (I didn’t).  Serve over polenta and sautéed radish and kohlrabi greens.

Lemon Kohlrabi Greens:

2 cups packed kohlrabi greens, rinsed, ribs removed and roughly chopped

3 tbs. extra virgin olive oil

1 clove garlic, chopped

Juice of 1 lemon

1 tbs. lemon zest, grated

Kosher salt and freshly cracked black pepper

Heat olive oil in a medium sauté pan over medium-high heat.  Add garlic and sauté until fragrant, about 1 minute.  Add greens, lemon juice, lemon zest, kosher salt and freshly crack pepper.  Sauté 10 minutes or until greens are tender.

Polenta:

4 cups homemade chicken stock

1 ½ cups finely ground polenta (I use Bob’s Red Mill brand)

3 tbs. plain Greek yogurt

Kosher salt and freshly cracked black pepper, to taste

In a large saucepan, bring the stock to a slow simmer.  Quickly whisk cornmeal into the stock and continue whisking until slightly thickened.  Stir in the yogurt and salt and pepper, to taste.  Continue to stir and simmer 10-15 minutes until creamy.

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One Response to “Merlot Mushrooms with Lemon Kohlrabi Greens and Polenta”

Trackbacks/Pingbacks

  1. Crispy Polenta and Braised Swiss Chard with Cod Poached in White Wine « Kelseyincleveland's Blog - December 18, 2010

    […] wine presentation pictured above.  A few ideas for how to use the polenta before chilling include Merlot Mushrooms with Lemon Kohlrabi Greens and Polenta, Stuffed Cubanelles with Chipotle Sauce and Creamy Polenta, and Butternut Squash Polenta with […]

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