By Julie White | What’s Cooking with Julie
This recipe is delicious and rich as a main course or can be a side dish; very comforting and has a fall feel as well.
- 1/4 cup extra virgin olive oil
- 1/2 red onion, chopped
- 8 ounces of cremini or baby portobello mushrooms, sliced
- 1 small package dried mushrooms, chopped (I used Shitake), placed in bowl and covered with boiling water to rehydrate. When plump, drain mushrooms but reserve the liquid.
- Salt and pepper to taste
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped or dried thyme
- 1/2 tablespoon paprika
- 1 cup white wine
- 1 cup of chicken broth
- Juice of 1/2 lemon
- 4 cups of chicken or vegetable broth
- 1 cup of uncooked polenta
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
Heat oil in large skillet on medium heat.
Sauce the onions and mushrooms until tender and golden brown. Season with spices, wine, broth and lemon juice. Set aside.
Bring 4 cups of broth to a boil. Add the polenta over low heat and follow package directions.
When the liquid is absorbed, stir in butter and Parmesan cheese.
Place polenta on each plate and top with the mushroom mixture. You can top with a little fresh parsley. Serves four, enjoy!