BVR: Polenta With Oyster Mushrooms And Chipotles

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* Exported from MasterCook *

 

Polenta With Oyster Mushrooms And Chipotles

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, page 152

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Polenta

(see separate recipe)

1 tablespoon extra virgin olive oil

1 medium onion -- or large, chopped

1 1/2 pounds oyster mushrooms -- cleaned

stems trimmed and quartered -- or thickly sliced

Salt -- to taste

1/4 cup dry fruity red wine

such as a Beaujolais or Côtes du Rhône

2 chipotle chiles en adobo -- up to 3

drained and seeded and chopped

1 teaspoon dried oregano

2 large garlic cloves -- minced, up to 4

1 1/2 pounds tomatoes -- peeled and chopped

(6 medium or 3 large)

OR one 28-ounce can tomatoes -- drained and chopped

1/2 cup crumbled queso fresco

(use grated Monterey Jack if unavailable)

Slivered epazote leaves -- (optional)

 

A mix of cultures comes together in this dish; but even though polenta is

Italian, corn itself couldn't be more Mexican. The topping here is a hot

and smoky mixture of oyster mushrooms, available now at most supermarkets,

tomatoes, and canned chipotle chiles, which are sold in supermarkets that

sell Mexican ingredients. If you can't find oyster mushrooms, make the

dish with regular mushrooms. When you seed the chiles, wear rubber gloves

to protect your hands (and anything you rub with them) from the

heat. Mexican queso fresco, found in the cheese section of supermarkets,

is the perfect cheese for this; but if you can't find it, you can use

Monterey Jack. You will probably have extra polenta, which you can serve

grilled or broiled later in the week. MAKES 6 SERVINGS

 

1. Prepare the polenta according to the recipe directions. While the

polenta is baking, prepare and cook the mushrooms. Heat the olive oil in a

large, heavy nonstick skillet over medium heat. Add the onion. Cook,

stirring, until the onion is tender, about 5 minutes. Add the

mushrooms. Sprinkle with salt and cook over medium-high heat until the

mushrooms begin to release liquid. Cook, stirring, until the mushrooms

begin to stick to the pan, 5 to 10 minutes. Add the red wine, chipotle

chiles, and oregano. Turn the heat down to medium and cook, stirring,

until the wine is just about gone, about 5 minutes. Add the garlic and

stir together for a minute, until the garlic begins to color. Add the

tomatoes and salt to taste, and bring to a simmer. Simmer for 15 minutes,

stirring often, until the tomatoes have cooked down and the mixture is

fragrant. Remove from the heat, taste, and adjust the seasonings.

 

2. When the polenta is done, spread the mushroom mixture over the surface

and sprinkle on the cheese. Return to the oven and bake until the cheese

has melted and the mixture is sizzling, 10 to 15 minutes.

 

3. Sprinkle the epazote on just before serving. Serve hot.

 

Advance preparation: The mushroom mixture will keep for a couple of days in

the refrigerator.

 

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