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Diners at canvas’s wine tasting event on March 1st enjoyed sampling this hearty dish prepared by the chefs at Whole Foods Market. It makes a delicious appetizer or vegetarian entrée.
3 tablespoons olive oil
1 small onion, cut into 1/2-inch dice
1 teaspoon
chopped rosemary
Salt and
freshly ground pepper
1 pinch
red pepper flakes
4 ounces
portobello mushrooms, sliced 3/8-inch thick, gills removed
½ pound
large white mushrooms, thickly sliced
1 garlic
clove, minced
1 tablespoon
plus 1 ½ teaspoon tomato paste
¾ cup
mushroom broth
½ teaspoon
sherry vinegar
1 tablespoon
butter, butter
1 tablespoon
chopped parsley or tarragon
1 cup cooked
soft polenta
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it’s hot, add the portobello mushrooms and sauté until nicely browned, about 5 minutes. Add them to the onion mixture in the bowl, and repeat with the remaining oil and white mushrooms.
Return everything to the pan and add the garlic, tomato paste, stock, and vinegar. Simmer gently for 12 to 15 minutes then swirl in the butter. Add the parsley, taste for salt, and season with pepper. Serve hot over soft polenta.
dapted from Vegetarian Cooking for Everyone by Deborah Madison (Broadway Books, 1997)
