Pan Fried Mushrooms with Crispy Polenta
Prep time: 10 minutes
Total time: 30 minutes
Yield: Feeds 2 to 4
- 2 tbs. olive oil, divided
- 2 tbs. butter, divided
- 2.5 cups mushrooms, rinsed and loosely chopped
- 1 teaspoon dry thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 oz. dry white wine, Savingnon Blanc
- 12 oz. ready-made polenta
- 1 teaspoon ground garlic
- Salt and pepper to taste
- Pinch of red pepper flakes
Melt 1 tbs. butter and olive oil in large skillet over medium high heat until it begins to froth, about 2 minutes. Add mushrooms, thyme, salt and black pepper. Cook about 10 minutes, until browned, stirring occasionally. Add white wine and cook until liquid is reduced. Reduce heat.
Meanwhile, cut polenta into 1/3-inch sections. In second skillet, melt 1 tbs. butter and 1 tbs. olive oil over medium heat until it begins to froth. Add ground garlic and stir. Evenly distribute polenta in skillet and cook for about 5 minutes on each side, until golden brown and crisp.
Season mushrooms to taste with salt, pepper and red pepper flakes. Plate polenta and stack with mushrooms. Serve immediately.