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 tomatoesTo 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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