Photo: Sauteed Mushrooms over Polenta Recipe
Ingredients
- 3 tablespoons olive oil
- 1/2 pound whole shiitake mushrooms, stemmed
- 1/2 pound whole cremini mushrooms, cleaned
- 1 tablespoon chopped garlic
- 2 cups vegetable stock
- Fresh herbs
- Creamy Polenta, as accompaniment
Directions
In a saucepan over medium-high heat, add the olive oil and heat. When the olive oil is hot, add the mushrooms and saute until they begin to release their liquid, about 5 to 8 minutes. Add the garlic and saute for 1 minute. Add the stock and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with salt and pepper, to taste. Remove from the heat and sprinkle with fresh herbs. Serve over creamy polenta.
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By regianipeach_12...
Boise, 51
on March 23, 2010
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I was in the mood for polenta, and since I've became a vegetarian, I missed my grandmother's polenta with chicken. It was so juicy!
This recipe is a great vegetarian version of granma's polenta! The mushrooms are so tender, and flavorful! They could be used over a variety of things, like quinoa or even brown rice.
I'd just add a little salt, in case the broth you're using is not already salted.
By theogkb_1399031
asb, DE
on January 13, 2009
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This was a very easy side dish to make on a weeknight! I modified the recipe by using 3/4 cup beef broth and 1/4 cup marsala.
By kgreene267_1986782
Houston, TX
on February 24, 2007
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This recipe was good, but not particularly special. It needed another dimension to make it more interesting.
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