POLENTA WITH MUSHROOMS AND BROCCOLI OR BROCCOLI RAAB

POLENTA WITH MUSHROOMS AND BROCCOLI OR BROCCOLI RAAB image

Categories Mushroom Sauté Vegetarian Casserole/Gratin Broccoli Winter

Yield 6 people

Number Of Ingredients 18

Ingredients

1/2 ounce (1/2 cup) dried mushrooms, like porcinis
1 cup millet
Salt to taste
4 cups water or vegetable stock
1 tablespoon unsalted butter
6 ounces fresh shiitake mushrooms, stems removed, caps sliced
1 pound white or cremini mushrooms, wiped if gritty and cut in thick slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 shallots, minced
2 garlic cloves, minced
1 teaspoon chopped fresh thyme,
1 teaspoon chopped fresh rosemary
2 teaspoons soy sauce
1/4 cup dry white wine, such as Sauvignon blanc (optional)
1 tablespoon chopped fresh parsley
1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup) (optional)
1 bunch broccoli or broccoli rabe, broken into florets or coarsely chopped and steamed until tender, about 5 minutes

Steps:

1. Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 1 cup boiling water. Let soak 20 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the dried mushrooms. Squeeze the mushrooms over the strainer then rinse, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry over the strainer and set aside. If very large, chop coarsely. Set aside the broth. 2. While the dried mushrooms are soaking, start the polenta. 3. While the millet is in the oven cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the shiitakes and the fresh mushrooms. Don't stir for 30 seconds to a minute, then cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, thyme and rosemary. Stir together, add salt to taste and freshly ground pepper to taste, and cook, stirring often, for another couple of minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the chopped dried mushrooms, the soy sauce and wine and cook, stirring often andscraping the bottom of the pan, until the wine has evaporated. Add the broth from the dried mushrooms, turn up the heat and cook, stirring, until it has reduced by about a third.The mushrooms should be moist. Stir in the parsley, taste, adjust seasonings, and remove from the heat. 4. When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon onto plates or wide bowls, make a depression in the middle with the back of your spoon and top with the mushrooms. Arrange steamed broccoli or broccoli rabe next to the mushrooms or on top, and serve.