Title: Polenta Crostini with Mushrooms
Categories: Appetizers
Yield: 10 servings
1 oz Dried porcini mushrooms
4 tb Extra-virgin olive oil
1 lg Red onion, finely minced
2 sm Garlic cloves, finely minced
1 lb Fresh brown mushrooms, such
-as cremini or portobello,
-well cleaned and sliced
4 sm Ripe plum tomatoes, chopped
1 tb Chopped flat-leaf parsley
Salt
Freshly ground pepper
Quick polenta
Olive oil
The use of instant polenta in this recipe from Carol Fields' "Italy in
Small Bites," is strictly optional. If you prefer, make it the traditional
way. Just be sure to warm up your stirring arm in advance.
Soak dried mushrooms in warm water to cover at least 45 minutes or until
softened. Remove from liquid carefully and rinse well under cold running
water to remove any sand still clinging. Chop mushrooms roughly and drain
thoroughly. Strain soaking liquid at least twice through sieve lined with
cheesecloth or paper towels, and reserve for use in another dish.
Heat olive oil in heavy skillet and saute onion until translucent and
tender, 10-15 minutes. Add garlic and all mushrooms, turn heat to low and
cook, stirring intermittently, for up to 20 minutes, until tender. Add
tomatoes, parsley, salt and pepper to taste. Continue cooking another 5
minutes.
Cut Quick Polenta into slices 2" wide and 3-4" long and brush lightly with
olive oil to taste. Broil until firm and lightly crisp on both sides. Place
spoonful of hot mushroom sauce on top of each crostino and serve.
