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Recipes Fresh From The Farm

Roasted Portabella Mushrooms with Creamy Polenta

Stalla's Cafe

Serves 4

This is one of my favorite recipes ... and it came from the Press Democrat. "Served at Stella's Cafe, it's perfect autumn comfort food without meat!"

  • 4 large Portabello mushrooms
    2-3 T. good olive oil

FOR SAUCE:

  • 1/4 C. good olive oil
  • 4 mushroom stems, trimmed and sliced
  • 1 large sliced carrot
  • 1 large diced onion
  • 5 C. red wine
  • salt & pepper to taste

FOR POLENTA:

  • 1 C. dried Polenta
  • 4 C. boiling water, lightly salted
  • 1 C. grated Parmesan cheese
  • 4 T. butter
  • 4-5 grilled asparagus per plate, for garnish

Clean mushrooms, remove and reserve stems, and marinate in olive oil for 1 hour. Put on sheet pan, top side up, cover with foil and bake at 325 degrees for 45 minutes. Let cool. Make sauce by sauteing mushroom stems, onions, carrot, in olive oil. When softened, add red wine. Simmer and stir, reducing to 1 cup. Add salt & pepper to taste. Make Polenta by pouring 1 cupPpolenta in a steady stream, stirring with wire whisk into 4 cups of boiling, lightly salted water. Keep stirring and simmering about 20 minutes (taste to be sure). Finish by removing pan from stove and stirring in cheese and butter. Cut mushroom caps into fans by cutting slices almost all the way through, Divide Polenta on 4 heated plates, top each with mushroom fan, sauce and asparagus.