Masala Mushrooms made with Knorr Steinpilz Soup Mix with homemade Polenta and Knorr Biscuits and Mushroom Gravy, Recipe ideas with Knorr Mushroom Soup Mix

What to do when you have a couple extra packages of  Mushrooms in the fridge?  Make Marsala sauce and Mushroom polenta with Knorr Suppenliebe Steinpilz Soup (Knorr Soup Love Cep Soup)

Cep, Boletus, and Porcini are all apparently different names for the same variety of mushroom.

Knorr Porcini Mushroom Soup mix from Germany

Ok, so I sliced and sauteed 2 pkg of button mushroom in unsalted Lurpack butter from Denmark (1.5 Tbs on low to sweat them out then I let them dry up a bit to concentrate the flavor).  
The mushrooms tasted pretty good.  Really, really good actually, I needed to get them out of my line of vision!   I spread them on a parchment lined 1/2 sheet pan and let them cool.  The mushrooms are really yummy!!
RECIPE Knorr Marsala Mushroom Sauce
After removing the mushrooms from the pan I made the polenta in the same pan without rinsing it out so I had lots of mushroom flavor from the browned bits left in the pot.  I know there are lots of varieties of polenta out there but I just Bob's Red Mill regular grind.   I only had 2.5 cups cornmeal so that is what I used.   For the liquid, I used a mixture of mushroom broth from soaked dried mushrooms and low sodium Aneto Spanish Chicken broth,  for 6 cups total liquid.  I cooked the cornmeal until it was stiff, then I added about 2 cups cream for the second cook down.   

Here it is- to make polenta per directions, usually 6c stock or other liquid for 2c of your preferred grind and type of cornmeal.  Stir, stir stir.  I remember my honorary godmother when I was very young in Montana was an Italian war bride, I loved watching her make polenta with her special polenta only pot- and special wooden paddle.  Be cautious because the bubbling hot polenta mixture can 'pop' at you and it burns!
Finished Marsala Sauce

After the polenta is very stiff and when you think you should pour it out to cool, you kinda make it again!  Yep, you add more liquid!  This is usually when I will add the cream if I am going to use it.  The mixture gets loose I will admit, but it tightens up again don't worry.   This is the stage that I find really cooks the grains so they are full of moisture and creamy.

The Chef at one of the best restaurants in our county gave me that tip on how to make creamy polenta by adding the second round of liquid.  Doing that extra cook allows the polenta to become the consistency to properly crisp up later because the interior stays super smooth and creamy!
Marsala Sauce-
I put 2c warm water and 1 c marsala wine into my Dutch oven along with the Knorr mix to be the sauce base.  Adding the wine to this cream based soup completely made this into a sheeny glossy sauce. I had a feeling but -whoa, this is no longer a cream soup!

I do love using my gravy/sauce whisk, it's one of my favorite kitchen tools for soups!

I then picked about 3/4 a leftover roast chicken and then cut the meat into smaller pieces which I added to my Marsala Mushroom Chicken sauce.
Knorr Mushroom Sauce transforming with Marsala Wine 

Seasoning the polenta- I added about 1/4 tsp each of Italian fennel and porcini dust and about 6oz freshly grated Parmesan.  I thought it needs a little more flavor so I added about 1/2 to 3/4 tsp truffle dust.

I don't know if I've mentioned this one thing we are particular about in our house,-seasoning- but I do tend to leave salt out altogether if I'm using anything that I haven't personally prepared and the Rotisserie chicken I'm using is from Costco so- I'm not adding much salt to this as the Knorr mix has a bit in it too.

I added- seriously about 6 grains of fried garlic- I couldn't find any shallots which are the standard in Masala sauce and 1 Tbs of Maple Syrup.  I know, but it MADE the dish!  The sauce was super rich and complex.

I just need to heat up the polenta and see what everyone thinks of the results! 

Biscuits and Gravy-
Knorr Mix Biscuits and Gravy
So I decided to try making Biscuits and Gravy with the Knorr Mushroom Soup mix.   I am going on the record as saying that I am not a breakfast person, so I wouldn't normally make Biscuits and Gravy.  However, a customer started raving about using this exact Knorr soup mix for his Famous Biscuits and Gravy.  Sometimes you have to take one for the team.  So I made Biscuits and Gravy for Dinner!

Knorr Sausage and Mushroom Gravy

This was one of the easiest dinners I have made in a long time.  Well not really because I had cooked the Mushrooms and the Sausage 2 days beforehand and procrastinated until I decided I was making the meal for Dinner!  I guess it's a 3-day dinner.

It was worth the wait!  The gravy was thick and creamy I used the whole packet of soup mix and about half the liquid that it calls for as a soup.

This would be a great addition to a glamping trip menu.


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