|
Brigit's Tomato Mushroom Sauce (with Polenta) |
| Preparation Time: 20 minutes |
| Cooking Time: 15 minutes |
| Ingredients (Serves 4 as polenta topping) |
| 1 |
Small onion, chopped |
| 2 |
Cloves garlic |
| 8 oz. |
Baby bellas (small portobello mushrooms) |
| 3 oz. |
Oyster mushrooms |
| 1 Tbs. |
Dried lemon mint |
| 1Tbs. |
Dried oregano |
| 1 can (500 gr. / 1.1 pound) |
Chopped tomatoes |
| 1 |
Splash dry red wine |
| 1 |
Big handful basil torn by hand |
| 1 Tsp. |
Extra virgin olive oil (EVOO) |
| 2 |
Bay leaves |
| • |
Sea salt to taste |
| Preparation |
| • |
Wash mushrooms thoroughly under cold, slow running water and dry delicately. Mince stems of baby bella mushrooms, then slice bella caps and oyster mushrooms.. |
| • |
In a large frying pan or wok, brown onion and garlic with EVOO on medium-low heat until slightly translucent, about 4-5 minutes. |
| • |
Add mushrooms, oregano, lemon mint, and bay leaves to frying pan. Bring heat to medium and cook for 4-5 minutes stirring from time to time. |
| • |
Add tomatoes and splash of wine. Cook for 10 minutes, stirring from time to time. |
| • |
Turn off heat, add basil leaves torn by hand, mix thoroughly. |
| • |
Serve atop a steamy portion of polenta, or on an entire recipe of polentapoured onto a large breadboard. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
The sauce is excellent also with your favorite dry or fresh pasta. |
| • |
Polenta made from scratch tastes so much better than the pre-cooked loaf found in stores. |
| Wine and Beverage Pairing |
| • |
Arneis Langhe DOC, Refosco dal Peduncolo Rosso DOC, Aglianico del Sannio DOC, Lacryma Christi del Vesuvio DOC. |
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