Polenta With Mushroom Sauce
I have mentioned elsewhere that I love mushrooms. This is another mushroom heavy option. I highly recommend finding a good Asian market. They have a much wider variety of mushrooms. These days I don’t eat meat and mushrooms are a good substitute In my book. The have a meaty flavor and texture, without any of the off flavors that sometimes come with fake meat products.
This recipe calls for polenta and refers to that reicpe. Toward the end of that recipe are the instructions for toasting the polenta. I think that would really be good here.
Yield: 4 servings
Time: 30 minutes
Ingredients:
1 lb shiitake mushrooms, sliced
3 oz dried mushrooms (porcini or morel)
1 small onion, chopped
5 clv garlic
1 tbs olive oil
3/4 cup red wine
1/4 cup white vinegar
1 tbs tomato paste
salt and pepper
3 tbs fresh parsley, chopped
4 tbs grated Parmesan cheese
1 recipe Polenta
Instructions:
Saute onion and garlic in olive oil. Add mushrooms and cook until tender. Add wine, vinegar, and tomato paste. Cook until the liquid reduces and the sauce is thick and glossy. Add salt and pepper to taste and chopped parsley.
Serve over polenta and top the whole with Parmesan cheese.