a trio of mushrooms simmer atop the stove
I always just throw this one together so measurements are up to you. You can't go wrong. The secret of making this very tasty comfort dish is using 3 different types of mushrooms. Any three! Here's what I used on this particular dish:
1 large onion
1 red pepper
2 large portobello mushrooms. cut in half then sliced thin
about 4 very large clusters of oyster mushrooms, sliced
about 10 porcini mushrooms, sliced
5 cloves garlic, sliced
1 tsp. tarragon
salt and pepper to taste
1 tube of polenta
Saute the onion and pepper in a bit of the veggie broth until they start to soften.
Next add the garlic, mushrooms a some veggie stock. Cook till the mushrooms are finished and a nice broth starts to develop. Add stock if necessary. There needs to be some sauce to spoon over the polenta.
Near the end, add the salt, pepper and tarragon and 1 large spoonful of Earth Balance.
While this is cooking the polenta has been softened and veggie stock stirred into it to form it into a creamy mixture. Cook over low heat while adding the stock until the desired consistency is achieved.
To serve, spoon the mushroom mixture over the creamy polenta.
the polenta in a tube turns creamy with the addition of veggie stock