Tuesday, July 22, 2008

Sundried Tomato polenta with shitake mushrooms

The flavor of the shiitake mushrooms really shines through in this recipe as does the final topping of avocado. The ingredients of this dish pair incredibly well, yet it is a simple dish that one can prepare in less than 30 minutes.

Mushroom stir fry: 1 cup shiitake mushrooms, cleaned, stemmed and sliced • 1/2 cup roughly diced green onion • Freshly chopped basil • Olive oil • 1/2 cup to 1 cup sun dried tomatoes, chopped • 3 cloves garlic minced

Heat oil in fry pan • Add garlic and onion • Cook until soft, about 5 minutes stirring frequently • Add basil and mushrooms • Cook over low heat until mushrooms have released juices • Remove from heat and add sun dried tomatoes

To make the polenta: Add 1 1/2 cups coarsely ground cornmeal to 4 1/5 cups salted boiling water • Cook over low heat until all water has been absorbed • Combine with mushroom tomato mixture • Serve over a bed of fresh greens and top with avocado and a little sea salt•

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