Mushroom Delight

October 30th, 2013 § 2 comments

HG/BSK are mushroom lovers and a favorite is the oyster mushroom sold at the Santa Fe Farmers Market. BSK uses a plentiful amount of these in BSK’s creative variation of David Tanis’ fresh and wild mushroom stew recipe (Tanis writes for the New York Times Wednesday Food & Wine section. HG/BSK are Tanis fans). In creating the mushroom stew, BSK adds dried porcini mushrooms, the broth in which they have been softened and some good chicken stock. BSK’s choice of a cultivated mushroom is the brown cremini. BSK is generous with her use of herbs–namely fresh sage, rosemary and tarragon. BSK makes life simple by purchasing a polenta loaf at Trader Joe’s. BSK browns slices of the polenta. Tops them with a ladle of mushroom stew. A dash of red pepper flakes. Accompanied by a fruity red wine and followed by a green salad and cheese, you’ve got a festive autumn dinner.

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