Katie Shitake Pot Pie with Polenta crust--remake

[Guest guest]

It's so amazing how the recipe posters adapt recipes and then when we try them

we end up adapting to fit our tastes. That sounds good Katie.

Donna

Sent via BlackBerry from T-Mobile

 

 

Katie <cozycate

 

Sun, 13 Jul 2008 18:48:39

 

Shitake Pot Pie with Polenta crust--remake

 

 

I tried this and was surprised to be disappointed.  We ate some, but did not

realy enjoy it.  I don't think the polenta went well with the potatoes and it

seemed to overpower the delicate flavor of the mushrooms. Needless to say, there

were lots of left oversb but my husband requested that he not see it again. 

Two nights later, I scooped off the polenta and tossed that.  I sauted diced

yellow crookneck squash in vegetable broth and when it was almost done, added

about 3/4 pound of spinach to wilt.  I thickened the broth with a bit of whole

wheat flour and added some italian spices and stirred that into the

potato/mushroom mixture and filled a pie shell.  I baked it for 45 minutes and

served it with a big salad.  My husband loved it.  He did not even recognize it

as a rerun of the previous meal and announced that I could make it often.   I

will.  It smells good baking, so stirrs the appetite and looks nice on the

table.  The best part, though, is eating it.  

Katie