Recipe: Vegetarian Mushroom, Rosemary and Walnut Polenta
Gregg Shiosaki of Seattle Culinary Academy at Seattle Central Community College offers this holiday recipe for Vegetarian Mushroom, Rosemary and Walnut Polenta.
Makes 4 servings as a side dish or 2 servings as a light entree
1 tablespoon olive oil
1/2 cup minced onion
2 cups fresh mushrooms, cleaned and sliced
2 teaspoons minced fresh rosemary
1/4 cup dry sherry or white wine
2 cups vegetable stock
1/2 cup polenta
1/3 cup walnuts, toasted and coarsely chopped
Salt and pepper, to taste
1. In a sauté pan, heat oil and cook onions on medium heat until they are translucent. Add mushrooms and rosemary and sauté until mushrooms soften, about 3 to 4 minutes. Add sherry and cook for 2 minutes. Set mixture aside.
2. Bring vegetable stock to a boil. Slowly pour in polenta, stirring constantly to avoid clumping. Continue to simmer and stir until polenta becomes tender, about 10-12 minutes.
3. Add mushroom mixture and cook another two minutes. Fold in toasted walnuts and adjust seasoning.
Note: Wild chanterelle mushrooms are my favorite for this recipe, but brown or crimini mushrooms also work well.
Gregg Shiosaki, Seattle Culinary Academy
at Seattle Central Community College
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.
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