Recipe

Black Forest Mushrooms In Tomato Sauce And Wild Rice Over Creamy Polenta And Feta Cheese Recipe

Add Step-by-Step Photos	Trigger / All my dishes 9 months, 2 weeks ago 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... More Prep:20m Cook:45m Servings:2	Trigger
	cheesy savory italian creamy ploenta

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Ingredients

SAUCE:

One ¾ oz. package of Dried Black Forest Mushrooms aka Shiitake mushrooms reconstituted in 1 cup of hot water.

6 fresh baby Portabella mushrooms left whole

2 Cloves of organic garlic

4 tablespoons of organic fresh oregano

4 tablespoons of fresh parsley

1 rib of celery sliced thin

1 1/2 cups of diced organic tomatoes with juice.

¼-cup wild rice

Olive oil for frying about two tablespoons

Sea salt

FOR THE POLENTA

3 cups vegetable broth or chicken stock.

1 and 1/ 2 cups polenta

1 leek cleaned and green pars trimmed off sautéed in a tablespoon of olive oil and a dash of sea salt until tender.

1/3 cup feta cheese

4 tablespoons of sweet unsalted butter

2 tablespoons of quality olive oil

1 tablespoons of crushed green pepper corns

½ teaspoons of crushed red pepper

¼ to 1/2 cup of heavy cream

1 teaspoon of organic oregano

1 tablespoons of parsley

Directions

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!

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Comments

luisascatering 9 months, 2 weeks ago said:
What a wonderful vegetarian meal! The polenta especially sounds delicious :-)

fete cheese not feta, right?

minitindel 9 months, 2 weeks ago said:
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

angelinaw 9 months, 2 weeks ago said:
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!

bluewaterandsand 9 months, 2 weeks ago said:
Superb recipe! Beautiful pictures!

olivia63 9 months, 2 weeks ago said:
Wow! This really sounds good!
I will have to try it soon!
~YUM

meileen 9 months, 2 weeks ago said:
Love the recipe Michael! Dried Black Forest Mushrooms are everywhere here in China, I'm really glad to find a recipe that uses them and I can't to purchase them from the store. Thanks for sharing. . .

krumkake 9 months, 2 weeks ago said:
That sounds fantastic...the polenta is devine...your pictures are perfect...what more could I ask for?! Delish~

college_cooker 9 months, 2 weeks ago said:
My mouth is watering! Where is my presto foodo?! I want this now!

midgelet 9 months, 2 weeks ago said:
Wow!

jimrug1 9 months, 2 weeks ago said:
Great recipe Michael. Gormet comfort food at it's visual best. Love the recipes and your photos make it that much more inviting.... Double High Five...

juels 9 months, 2 weeks ago said:
Wow, now this looks gorgeous and sounds so mouthwatering! Absolutely love all the flavors here, thank you so much for this wonderful recipe!

magali777 9 months, 2 weeks ago said:
Mmmm...sounds delicious! thanks for sending it to me Michael

lunasea 9 months, 2 weeks ago said:
Ohhh, Michael - you do have a knack for making recipes that invite one to the plate. Count me in. I love the earthy, heartiness of the mushroom combination and seated over that creamy and savory polenta is pure decadent brilliance. Gosh, you're making me SO hungry. I am saving this to my short list to try. It's the bomb! High 5 (you deserve many more forks) - and I tagged you for beauty and uniqueness as well. Bravo - love your pics! Thanks so much... :)

chefmeow 9 months, 2 weeks ago said:
Incredible. This sounds amazing. You have my 5.

shandy 9 months, 2 weeks ago said:
I am in heaven! This looks absolutely delicious and thank you for sharing! HUGE YUM =)

mojomike 9 months, 2 weeks ago said:
Thanks for the message , I will try it out

lilliancooks 9 months, 2 weeks ago said:
I can almost taste this wonderful recipe just from reading the ingredients! What a great combination of luscious flavors! You definitely know your stuff!:)

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