What's so appealing about plain old mushrooms? Oh boy, I can go on until the cows-come-home about them and most other food related subjects. But, I'll spare you of my mushroom ramblings and just stick to the basics. They're easy to prepare. They're always fresh and available. Mushrooms are a good, economical substitute for meat. Most importantly, they're delicious.
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Mushroom ragu over polenta is one example of just how good they can be. I saw this recipe in December's Fine Cooking magazine. Shiitake and cremini mushrooms are sauteed in a little olive oil until they release their glorious juices. A generous splash of dry Marsala wine, creates another layer of smoky flavor. Finally, the mushrooms are anointed with a touch of half and half. Oh yeah, we're heading in the right direction now! The half and half helps thicken the sauce and give it some richness.
But, it gets even better... creamy Mascarpone cheese is stirred into instant polenta The ragu is poured over the soft polenta and the whole meal is garnished with a flurry of fresh thyme. Thyme adds a welcome herbal hit to this savory dish. This is my idea of Italian comfort food. Dear reader, this is goooood eating! Please try it if you love mushrooms.
But, it gets even better... creamy Mascarpone cheese is stirred into instant polenta The ragu is poured over the soft polenta and the whole meal is garnished with a flurry of fresh thyme. Thyme adds a welcome herbal hit to this savory dish. This is my idea of Italian comfort food. Dear reader, this is goooood eating! Please try it if you love mushrooms.
