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Ingredients

• SAUCE:
• One ¾ oz. package of Dried Black Forest mushrooms aka shiitake mushrooms reconstituted in 1 cup of hot water.
• 6 fresh baby Portabella mushrooms left whole
• 2 cloves of organic garlic
• 4 tablespoons of organic fresh oregano
• 4 tablespoons of fresh parsley
• 1 rib of celery sliced thin
• 1 1/2 cups of diced organic tomatoes with juice.
• ¼-cup wild rice
• olive oil for frying about two tablespoons
• sea salt
• FOR THE polenta
• 3 cups vegetable broth or chicken stock.
• 1 and 1/ 2 cups polenta
• 1 leek cleaned and green pars trimmed off sautéed in a tablespoon of olive oil and a dash of sea salt until tender.
• 1/3 cup feta cheese
• 4 tablespoons of sweet unsalted butter
• 2 tablespoons of quality olive oil
• 1 tablespoons of crushed green pepper corns
• ½ teaspoons of crushed red pepper
• ¼ to 1/2 cup of heavy cream
• 1 teaspoon of organic oregano
• 1 tablespoons of parsley

Description

The Subtleness Of The Leeks Pair Well With The Feta Cheese And Mildly Herbed Creamy Polenta In Contrast To The Savory Tomato Sauce With Meaty Black Forest Mushrooms. Aromatic Dish Is Stunning In Looks And A Comforting Meal For A Cool Night, The Baby Port

Group Recipes