{"id":14660,"date":"2020-09-28T10:12:26","date_gmt":"2020-09-28T09:12:26","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/09\/28\/herbstliche-polenta-mit-pilzen-in-rahm-autumn-polenta-with-mushrooms-in-cream-sauce\/"},"modified":"2024-11-02T15:10:04","modified_gmt":"2024-11-02T07:10:04","slug":"herbstliche-polenta-mit-pilzen-in-rahm-autumn-polenta-with-mushrooms-in-cream-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/09\/28\/herbstliche-polenta-mit-pilzen-in-rahm-autumn-polenta-with-mushrooms-in-cream-sauce\/","title":{"rendered":"Herbstliche Polenta mit Pilzen in Rahm \u2013 Autumn Polenta with Mushrooms in Cream Sauce"},"content":{"rendered":"<p style=\"text-align: center;\">Es ist Herbst mit seinen goldenen Farben! Ich hatte das Gl\u00fcck in der Schweiz zu sein, um dieses Farbspiel mitzuerleben. Es gef\u00e4llt mir immer wieder. Hier in Asien, wo wir wohnen, gibt es keinen Herbst. Alles bleibt gr\u00fcn und bl\u00fcht das ganze Jahr lang. Das ist auch sch\u00f6n, aber den Herbst zu erleben, ist immer noch wundersch\u00f6n f\u00fcr mich. Zum Herbst geh\u00f6ren auch bestimmte Lebensmittel, zum Beispiel K\u00fcrbis, Pilze, \u00c4pfel, Birnen, Kastanien und auch Polenta. Nat\u00fcrlich muss bei Polenta eine Sauce dazu und meine ist aus gemischten Pilzen, die man ja jetzt ganz frisch bekommt, Herbstliche Polenta mit Pilzen in Rahm. Einfach herrlich!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>It is autumn with its golden colors! I was so lucky to be in Switzerland to see this wonder of nature. I am impressed every time! Here in Asia where I live, we don\u2019t have autumn, it\u2019s green and blooming all year long. It is beautiful too, but to witness the change of colors in autumn is just magical for me. There are several foods who are popular in autumn. For example, pumpkin, mushrooms, apples, pears, chestnuts and also polenta made from corn grits. Of course, with polenta you need a sauce, I made mine with mushrooms and cream. Just delicious!<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil18-1024x768.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7614\"\/><\/figure>\n\n\n<p style=\"text-align: center;\">F\u00fcr 4 Personen:<br><strong>F\u00fcr die Polenta:<\/strong><br>350-400 g grober Mais<br>250 ml Milch<br>300 ml Wasser <br>20 g Butter<br>1 TL Salz<br>Pfeffer<br>50 g Reibk\u00e4se<br>50 g Butter<\/p>\n<p style=\"text-align: center;\"><strong>F\u00fcr die Pilzsauce:<\/strong><br>200 g weisse Champignons<br>50 g Pfifferlinge<br>50 g Steinpilze<br>3 Knoblauchzehen, gehackt<br>\u00bd Bund Petersilie, gehackt<br>20 g Butter<br>50 ml Rotwein<br>50 ml Sahne<br>2 EL Saure Sahne<br>Salz und Pfeffer<br>Paprika<br>Rosmarin<br>Chili Pulver<\/p>\n<p style=\"text-align: center;\">F\u00fcr die Polenta das Milchwasser mit dem Salz, Pfeffer und den 20 g Butter aufkochen, die Polenta einrieseln lassen und mit einer Holzkelle r\u00fchren. Man muss bei der Polenta bleiben und vor zu r\u00fchren, da sonst die Masse zu spucken anf\u00e4ngt. Meist Polentas sind in 10-15 Minuten gekocht. Am Schluss Pfeffer, K\u00e4se und Butter zugeben und schmelzen lassen. <br>Fuer die Sauce die Knoblauchzehen in der Butter anbraten. Die gewaschenen und etwas zerkleinerten Pilze (ich habe die Champignons geviertelt und die Pfifferlinge ganz gelassen. Die Steinpilze je nach Gr\u00f6sse gleich gross wie die anderen Pilze schneiden) dazu geben und gut durchbraten. Wenn die Fl\u00fcssigkeit der Pilze eingekocht ist, den Rotwein zugeben. Kurz einkochen lassen, die gehackte Petersilie zugeben und gut w\u00fcrzen! Die Sahne dazu mischen und am Schluss die Saure Sahne untermischen. <br>Die Polenta mit der Pilzsauce servieren. Dazu passen gute Schweinsw\u00fcrste, zum Beispiel italienische Luganiga, wir haben Blutwurst und gekochte Kastanien dazu serviert.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 4 Persons:<\/em><br><em>For the Polenta:<\/em><br><em>350-400 g coarse Corn Grits<\/em><br><em>250 ml Milk<\/em><br><em>300 ml Water<\/em><br><em>20 g Butter<\/em><br><em>1 tsp Salt<\/em><br><em>Pepper<\/em><br><em>50 g grated Cheese<\/em><br><em>50 g Butter<\/em><\/p>\n<p style=\"text-align: center;\"><em>For the Mushroom Sauce:<\/em><br><em>200 g white Champignons\/Button Mushrooms<\/em><br><em>50 g Chanterelle Mushrooms<\/em><br><em>50 g Porcini Mushrooms<\/em><br><em>3 cloves of Garlic, chopped<\/em><br><em>\u00bd Bunch Parsley, chopped<\/em><br><em>20 g Butter<\/em><br><em>50 ml Red Wine<\/em><br><em>50 ml Whipping Cream<\/em><br><em>2 tbsp Sour Cream<\/em><br><em>Salt and Pepper<\/em><br><em>Paprika<\/em><br><em>Rosemary<\/em><br><em>Chili Powder<\/em><\/p>\n<p style=\"text-align: center;\"><em>For the polenta heat up the milk water mixture with the salt, pepper and the 20 g butter. As soon as it boils slowly add the corn grits and start whisking with a wooden spoon. You must stay at the pan and whisk all the time, or the corn grits will spit all over your kitchen. Most polentas are cooked within 10-15 minutes. At the end add the butter, pepper and cheese and whisk again. <\/em><br><em>For the sauce fry the chopped garlic in the melted butter. Then add the mushrooms (I cut the button mushrooms in quarters, the Chanterelles I left as they were small and the Porcini I cut into same size pieces as the Champignons.) Fry for a while. When the liquid from the mushrooms is cooked in, add the red wine. Let reduce shortly, then add the chopped parsley and season well. Add the whipping cream and at the end add the sour cream. <\/em><br><em>Serve the polenta with the mushroom sauce. Perfect with him are the Italian pork sausages Luganiga, but we served it with blood sausage (in season in Switzerland) and cooked chestnuts.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/IMG_2928-1024x683.jpg\" alt=\"\" class=\"wp-image-7616\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil9-1024x683.jpg\" alt=\"\" class=\"wp-image-7618\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil10-1024x771.jpg\" alt=\"\" class=\"wp-image-7619\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil1-1024x683.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7615\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil4-1024x683.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7617\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil11-1024x649.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7620\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil12-683x1024.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7621\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil14-1024x683.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7622\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil16-768x1024.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7623\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/09\/pil19-1024x768.jpg\" alt=\"Herbstliche Polenta mit Pilzen in Rahm\" class=\"wp-image-7624\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Es ist Herbst mit seinen goldenen Farben! Ich hatte das Gl\u00fcck in der Schweiz zu sein, um dieses Farbspiel mitzuerleben. Es gef\u00e4llt&#8230;<\/p>\n","protected":false},"author":5,"featured_media":162539,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,1280,22,44,54,21,140,99,272,153,273,62,77],"tags":[26,58,274,157,275,83,27],"class_list":{"0":"post-14660","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-europa","10":"category-vegetables","11":"category-main-dishes","12":"category-italien","13":"category-cheese","14":"category-garlic","15":"category-herbs","16":"category-corn","17":"category-mushrooms","18":"category-polenta","19":"category-sauce","20":"category-switzerland","21":"tag-gemuse","22":"tag-italien","23":"tag-corn","24":"tag-pilz","25":"tag-polenta","26":"tag-switzerland","27":"tag-vegetarisch","28":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Herbstliche Polenta mit Pilzen in Rahm \u2013 Autumn Polenta with Mushrooms in Cream Sauce - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/09\/28\/herbstliche-polenta-mit-pilzen-in-rahm-autumn-polenta-with-mushrooms-in-cream-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Herbstliche Polenta mit Pilzen in Rahm \u2013 Autumn Polenta with Mushrooms in Cream Sauce\" \/>\n<meta property=\"og:description\" content=\"Es ist Herbst mit seinen goldenen Farben! 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