Herbed Oyster Mushroom Skillet with Toasted Polenta Rounds

Ingredients

• instant polenta1 cup
• water4 cups
• salt1 1/2 teaspoons
• butter2 tablespoons
• olive oil3 tablespoons
• oyster mushrooms, torn into pieces12 oz
• shallot, thinly sliced1
• garlic, minced3 cloves
• fresh thyme1 tablespoon
• white wine vinegar1 tablespoon
• parmesan, finely grated1/4 cup
• black pepper1/2 teaspoon

Method

1. 1Bring the water and salt to a boil, then whisk in the polenta until thick and smooth.
2. 2Stir in the butter and parmesan, then spread the polenta into a shallow pan and chill until firm, about 20 minutes.
3. 3Cut the polenta into rounds and sear them in 1 tablespoon olive oil until deeply golden on both sides; keep warm.
4. 4Heat the remaining olive oil in a skillet and cook the shallot until soft.
5. 5Add the mushrooms and let them brown without stirring too much, about 6 to 8 minutes.
6. 6Stir in the garlic, thyme, vinegar, and black pepper, then cook for 1 minute more.
7. 7Spoon the mushroom mixture over the polenta rounds and serve immediately.

Tips

• Let the mushrooms take on color before stirring; that browning builds the savory flavor.
• Use a nonstick or well-seasoned skillet for clean, crisp polenta rounds.
• A small splash of hot water can loosen the mushroom sauce if it reduces too much.

Nutrition