YIELD: 1 serving
5 cups vegetable stock
salt and pepper, to taste
1 cup polenta
¼ cup grated Parmigiano
2 Tbsps. extra virgin olive oil
8 oz. button mushrooms—stems
8 oz. baby bella mushrooms—
stems removed, quartered
2 cloves garlic, minced
2 Tbsps. roughly chopped flat
leaf Italian parsley
1. In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary.
2. Once the polenta is cooked through, stir in Parmigiano.
3. While polenta is cooking, heat oil over medium heat in a medium sauté pan. When pan is hot add mushrooms and cook until done. Add garlic and parsley. Stir to combine.
4. Transfer polenta to serving dish, and top with mushroom mixture. Serve immediately.
Photo and recipe: the Mushroom Council