Black Forest Mushrooms In Tomato Sauce And Wild Rice Over Creamy Polenta And Feta Cheese
From trigger 15 years ago
- 45 minutes to make
- Serves 2
The subtleness of the leeks pair well with the feta cheese and mildly herbed creamy polenta in contrast to the savory tomato sauce with meaty Black forest mushrooms. Aromatic dish is stunning in looks and a comforting meal for a cool night, The baby Portabella mushrooms ad an earthiness to the sauce to round out the flavor. Read more See less
Ingredients
- SAUCE: shopping list
- One ¾ oz. package of Dried Black Forest mushrooms aka shiitake mushrooms reconstituted in 1 cup of hot water. shopping list
- 6 fresh baby Portabella mushrooms left whole shopping list
- 2 cloves of organic garlic shopping list
- 4 tablespoons of organic fresh oregano shopping list
- 4 tablespoons of fresh parsley shopping list
- 1 rib of celery sliced thin shopping list
- 1 1/2 cups of diced organic tomatoes with juice. shopping list
- ¼-cup wild rice shopping list
- olive oil for frying about two tablespoons shopping list
- sea salt shopping list
- FOR THE polenta shopping list
- 3 cups vegetable broth or chicken stock. shopping list
- 1 and 1/ 2 cups polenta shopping list
- 1 leek cleaned and green pars trimmed off sautéed in a tablespoon of olive oil and a dash of sea salt until tender. shopping list
- 1/3 cup feta cheese shopping list
- 4 tablespoons of sweet unsalted butter shopping list
- 2 tablespoons of quality olive oil shopping list
- 1 tablespoons of crushed green pepper corns shopping list
- ½ teaspoons of crushed red pepper shopping list
- ¼ to 1/2 cup of heavy cream shopping list
- 1 teaspoon of organic oregano shopping list
- 1 tablespoons of parsley shopping list
How to make it
- DIRECTIONS;
- Start the polenta by bringing the broth to a boil add the polenta and cook until it comes starts to bubble add the herbs and feta cheese and the cream and butter the green pepper corns and whip until smooth and creamy add the leeks set aside.
- In a small fry pan sauté the garlic the celery in the olive oil until soft about two minutes.
- Add the herbs and sauté for another minute to release the oils.
- Add the tomatoes and the mushrooms and water from reconstituted mushrooms and the wild rice simmer for ¾ of an hour adding more water as necessary.
- Now add about a half cup of water to the polenta and reheat it stirring frequently adding enough water for a creamy consistency.
- Add the polenta to the plate and top with the tomato mixture.
- Suggestions add toasted pine nuts and Parmesan curls on top.
- Serve with a red wine enjoy!
The Rating
Reviewed by 14 people-
What a wonderful vegetarian meal! The polenta especially sounds delicious :-)
fete cheese not feta, right?
luisascatering
in Burlingame loved it
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FABULOUS MICHAEL THESE IS WONDERFUL; YUM YUM
I REALLY LIKE POLENTA TOO.......
FIVE PLUS PLUS PLUS LOVE THE PICTURES TOO GREAT PRESENTATION .........
BIG SMILE..... TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Michael, this sounds warm, yummy, and comforting all at the same time. Love the polenta and the mushrooms (you can never have enough mushrooms!)I also like the addition of the toasted pine nuts. Great job with the pictures, as always:) High-five!
angelinaw
in St Louis loved it
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