We were very disappointed to lose the mushroom vendor from our neighborhood (Del Ray) market this past year, especially as I had made such great progress the prior year in convincing my previously mushroom-adverse husband that they really weren’t so bad. So now to get our local ‘shroom fix I have to head to one of the FreshFarm markets, which means Dupont Circle in the winter months.
The preferred choice of both the husband and my son are these cute, sweet little honey mushrooms. They require little effort to prepare, and for a really easy meal, I whipped up some instant polenta, with a generous touch of cheese, then topped it with leftover tomato sauce and sauteed mushrooms.
Quick and scrumptious, what could be better for a (meatless) Monday night?
Recipe: Polenta al Funghi (Mushroom Polenta)
- 1 pint honey mushrooms
- 1 box instant polenta
- 4 cups water
- 2 tablespoons butter
- 1/3 cup grated parmesan cheese
- 1 cup pasta sauce
1. Bring water to a boil.
2. Rinse mushrooms and pat dry. Heat a dry skillet over medium heat. Add mushrooms and cook, stirring only once or twice, until they begin to darken. Add 1 tablespoon butter to pan and remove from heat. Season mushrooms with sea salt and pepper.
3. Prepare polenta as instructed on package. When thickened, stir in 1 tablespoon butter and the cheese. Remove from heat.
4. Warm pasta sauce.
5. Spoon polenta onto plates, shaping a small well in the center. Top with a few spoonfuls of pasta sauce and scatter mushrooms over the top. Enjoy! Makes 4 servings.