Wednesday, August 15, 2012


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
veggie broth
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
Earth Balance
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


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