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Sunday Dinner // 26 February / Mushrooms & Polenta

This recipe was originally inspired by a similar one from Food & Wine. What I present to you here is my altered version.
Serves 2 (or 4 as a side dish)

1 lb crimini mushrooms
2 large portebello mushrooms, sliced
1 clove garlic, chopped
fresh rosemary
8 oz crumbled gorgonzoloa or blue cheese
1/4 cup red wine
splash of cream
lots of salt & pepper

Heat olive oil and garlic in a wide pan and add mushrooms. Add a generous amount of fresh ground pepper plus a toss of salt and saute until browned. Add wine and stir. Add rosemary, salt & pepper to taste. Simmer until liquid is down to about 2 tablespoons. Add cream and blue cheese and mix until cheese has melted and the sauce has thickened. Put heat on low and let simmer, stirring occasionally.

In the meantime slice up 6 pieces of packed polenta, and fry in a separate pan until golden brown on each side. About 4 minutes.

Pour mushroom mixture over the polenta, salt & pepper as needed, and serve immediately.