Elegant and hearty.
Mushroom Stew over Polenta
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- ¼ cup white wine or the juice of a lemon
- 1 tablespoon tomato paste
- 1 tablespoon sage chopped (or 1 teaspoon dry)
- 1 tablespoon thyme or 1 teaspoon dry
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 pound mushrooms sliced
- 2 teaspoons soy sauce
- 1 cup vegetable broth
- 1 tablespoon corn starch dissolved in 2 Tbs water
- 2 tablespoons parsley chopped, for garnish
Polenta
- 1 cup corn meal medium or fine
- 1 teaspoon salt
- 4 cups water
Instructions
Polenta
- Whisk the corn meal and salt into cold water. Bring to a boil, stirring. It will thicken.
- Cook over low heat about 20 minutes, stirring every 4-5 minutes. Add 1/2 to 1 cup more water if it gets too thick.
Mushroom Stew
- Sauté the onion for a couple minutes, adding a bit of water if it sticks.
- Add the garlic, and cook another minute.
- Add the wine and let it cook away.
- Add the tomato paste, herbs, and mushrooms. Sauté a few minutes, then add the vegetable broth and soy sauce.
- Cook over low heat for 2-3 minutes. Dissolve the cornstarch in two tablespoons of water and whisk it into the stew. Stir and cook 2-3 minutes until the stew thickens.
- Dish out a cup of polenta into an individual plate, and spoon the mushroom stew over it. Sprinkle with chopped parsley.