INGREDIENTS

Mushroom Polpettine
  • 3 lbs Mushrooms shiitake stem removed
  • 2 sprigs Whole rosemary
  • 2 sprigs Whole thyme
  • 1/4 Cup Extra Virgin Olive oil
  • 1 Whole Egg
  • 1/2 Small Onion, small dice
  • 1/2 Cup Parmesan cheese
  • 2 tbs Breadcrumbs
  • 1 tbs Parsley Italian
  • Salt & Pepper
Polenta
  • 1/4 lb Instant polenta
  • 2 cup Water
  • 1/2 tsp Salt
  • 1 oz Parmesan cheese
  • 1 oz Heavy cream
  • 2 oz Butter
Basil Oil
  • 1/2 lb Fresh basil, stems removed
  • 1 cup Extra Virgin Olive Oil
  • Salt & Pepper

GUIDE / INSTRUCTIONS

Mushroom Polpettine, Polenta & Basil Oil Recipe
Mushroom Polpettine
  • Preheat oven to 450. Place herbs on sheet pan and drizzle with olive oil.
  • Place shiitake mushrooms on sheet tray; sprinkle with salt & pepper.
  • Roast in the oven for 10 minutes; remove and let cool.
  • Pulse in food processor until chopped medium finely.
  • Place onions in heavy bottom sauté pan with olive oil.
  • Season with salt and pepper and cook slowly until lightly caramelized. Let cool.

Place mushrooms & onions in mixing bowl and mix well. Add eggs, parmesan cheese, breadcrumbs, and parsley. Season with salt and pepper. Roll into 1 inch balls. Chill. At pick up, drop in a fryer at 350 until lightly golden.
Each Order is 5-6 pieces.
Yield: 40 meatballs.

Polenta
  • Bring water to a boil with the salt. Slowly whisk in polenta and cook for 5-7 minutes. Add Parmesan Cheese and Heavy Cream. Cover immediately with plastic wrap to prevent film from forming.
Basil Oil
  • Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Wring out all excess water, chop roughly and add to a blender. Add the olive oil and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Yield: 1 Cup.

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This Mushroom Polpettine, Polenta & Basil Oil Recipe is delicious.

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