It's been a week of transitions and new recipes. Hubby is in California at National Guard training for 3 weeks & is missed greatly. The living room is full of changes as we adapt to the "quiet". Our youngest moved her bedroom boombox (am I revealing my old age by using that noun? ) to the living room and her brother followed suit by relocating his legos. It's fun to have a new hub of energy to fill in the gaps. We are missing him, yet finding ways to adapt.
I'm branching out in the kitchen exploring new recipes & working on photography. I was especially pleased with this recipe. It tasted fresh, nourishing and hearty. The mushrooms were meaty and filling while balancing the fresh rosemary flavors with ease.
- 1/4 vegetable oil
- 1 small onion, chopped fine
- 2 garlic cloves, minced or thinly sliced
- 2 teaspoons fresh rosemary
- 1 pound white mushrooms, sliced
- 3/4 cup heavy cream
- 1 tube of polenta cut in rounds
- salt and pepper to taste
Heat oil in saucepan then add onions and cook for 5 minutes. Add garlic and rosemary and cook for a few minutes. Add mushrooms and cook for 8 minutes. Add cream, salt and pepper. Saute for a few minutes.
|Onions, Garlic & Rosemary|
In a skillet, add oil and polenta rounds. Fry for 2-3 minutes per side.
Serves 4 lunch size portions
* Recipe adapted from America's Test Kitchen, The Best Simple Recipes. My modifications include: removing the 1/4 cup dried porcini, removing 1/4 cup water, & omitting 1/3 cup sweet Marsala.