Mushroom Stew with Polenta Cakes
It’s been a while since I actually had time to cook something new and “interesting” from scratch. I was getting antsy about it, so even though I would much rather have vegged on the sofa on Sunday, I actually got up the energy to run out for mushrooms and whip up the following recipe. I adapted it from the original here. My main change was using red wine instead of whites—I thought it would go nicely with the earthiness of the mushrooms and rosemary. I took a picture of the dish, but alas, it was one of those times when the finished product tastes much better than it looks. Browns just don’t make for good food photos (unless it’s chocolate cake)!
Mushroom Stew with Polenta Cakes
1 pound sliced and cleaned mushroom combination, such as white mushrooms, shiitake, portobello, and/or oyster
3 large garlic cloves, or 1 tablespoon pre-minced garlic
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2 tablespoons olive oil
1/4 cup onion slices
2 tablespoons balsamic vinegar
1/2 cup dry red wine
1/2 cup drained diced canned tomatoes
1 bay leaf
Salt and pepper to taste
1/4-1/2 cup chopped fresh parsley, depending on taste
Parmesan cheese
1. If using portobello mushrooms, cut the slices in half. If using whole garlic, finely chop. Mince enough fresh rosemary to measure 1 tablespoon.
2. Heat the olive oil in a large nonstick skillet over medium heat until hot. Add the onions and garlic and cook, stirring, for 2 minutes, until the onions are softened. Add the mushrooms and cook, stirring, for 2 minutes.
3. Add the balsamic vinegar and wine and cook, stirring, for 4 minutes. Add the drained tomatoes, bay leaf and rosemary. Season with salt and pepper. Stir well to combine, cover, lower the heat to maintain a medium simmer, and cook, stirring occasionally, for 10 minutes.
4. Stir in parsley just before serving. Spoon over polenta cakes* and sprinkle with parmesan.
*I used a tube of ready-made polenta, cut into 1/2-inch slices and baked until slightly crispy.
