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A delicious vegetarian recipe!
In a small bowl with 1½ cups warm water soak the dried mushrooms for 10 minutes. Remove the mushrooms, reserving the liquid, and coarsely chop them. Pour the liquid into a bowl through a small sieve reserving one cup. Set both aside.
Meanwhile in a large pot add 1 tablespoon butter and olive oil and heat over medium heat. When the butter is melted add the shallots and saute until tender, about 4 minutes. Add the fresh mushrooms and 1 teaspoon of salt. Cook until the mushrooms start to soften, 6 minutes. Add the dried mushrooms and continue cooking for about 4 minutes more or until the mushrooms have released their liquid and are very tender.
Add the vermouth and cook until it is evaporated about 2 minutes more. Add the cup of reserved mushroom water from the dried mushrooms and cook until reduced to about ⅓ cup of liquid. Stir in the heavy cream and 3 tablespoons of the herbs. Adjust seasoning with salt and pepper. Lower heat and keep warm.
In a medium pot bring 4½ cups of water to a boil. Then add cornmeal and 1 teaspoon salt and stir. Cover and cook for 5 minutes stirring occasionally. Whisk if needed to make it smooth. Whisk in the remaining 2 tablespoons butter and the mascarpone. Add the Parmesan and stir with a spoon.
Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.
Recipe adapted from Fine Cooking Magazine.
Totally filling. I mean, one whole squash and 2 little eggs will easily feed 2. Also, the ingredients are so simple—this dish uses things we all have (or can easily get). Easy to fill and less messy than the other stuffed dishes! Sometimes my rice/quinoa/meat stuffed veggies end up spilling out and making giant messes. This sits wonderfully inside the acorn squash center and bakes just perfectly!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!