Polenta crostini with mushrooms

Yield: 10 servings

Measure Ingredient
1 ounce Dried porcini mushrooms
4 tablespoons Extra-virgin olive oil
1 large Red onion, finely minced
2 smalls Garlic cloves, finely minced
1 pounds Fresh brown mushrooms, such as cremini or portobello, well cleaned and sliced
4 smalls Ripe plum tomatoes, chopped
1 tablespoon Chopped flat-leaf parsley
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.

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