Black Forest Mushrooms In Tomato Sauce And Wild Ri...

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 2

The subtleness of the leeks pair well with the feta cheese and mildly herbed creamy polenta in contrast to the savory tomato sauce with meaty Black forest mushrooms. Aromatic dish is stunning in looks and a comforting meal for a cool night, The baby Portabella mushrooms ad an earthiness to the sauce to round out the flavor.

Ingredients:

sauce

one 3/4 oz. package of dried black forest mushrooms aka shiitake mushrooms reconstituted in 1 cup of hot water.

6 fresh baby portabella mushrooms left whole

2 cloves of organic garlic

4 tablespoons of organic fresh oregano

4 tablespoons of fresh parsley

1 rib of celery sliced thin

1 1/2 cups of diced organic tomatoes with juice.

1/4-cup wild rice

olive oil for frying about two tablespoons

sea salt

for the polenta

3 cups vegetable broth or chicken stock.

1 and 1/ 2 cups polenta

1 leek cleaned and green pars trimmed off sautéed in a tablespoon of olive oil and a dash of sea salt until tender.

1/3 cup feta cheese

4 tablespoons of sweet unsalted butter

2 tablespoons of quality olive oil

1 tablespoons of crushed green pepper corns

1/2 teaspoons of crushed red pepper

1/4 to 1/2 cup of heavy cream

1 teaspoon of organic oregano

1 tablespoons of parsley

Directions:

1. DIRECTIONS;
2. Start the polenta by bringing the broth to a boil add the polenta and cook until it comes starts to bubble add the herbs and feta cheese and the cream and butter the green pepper corns and whip until smooth and creamy add the leeks set aside.
3. In a small fry pan sauté the garlic the celery in the olive oil until soft about two minutes.
4. Add the herbs and sauté for another minute to release the oils.
5. Add the tomatoes and the mushrooms and water from reconstituted mushrooms and the wild rice simmer for 3/4 of an hour adding more water as necessary.
6. Now add about a half cup of water to the polenta and reheat it stirring frequently adding enough water for a creamy consistency.
7. Add the polenta to the plate and top with the tomato mixture.
8. Suggestions add toasted pine nuts and Parmesan curls on top.
9. Serve with a red wine enjoy!

By RecipeOfHealth.com