Mushrooms Provencal with Polenta

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This is the sort of dish I like to cook at the end of a long and busy week. The prep time on this is less than five minutes. Then you can just let it cook till the aroma from the kitchen makes you believe you are in Tuscany. If that doesn’t convince you, the flavor certainly will! ~ Glyn

Mushrooms Provencal with Polenta (serves 2)

8 oz crimini mushrooms, thickly sliced
1 medium onion, halved and sliced
2 clove garlic diced
2 tbsp. olive oil
1 tsp herbes do provence
½ tsp.rosemary
½ c dry red wine
Salt and Pepper

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Sweat* the mushrooms, onion, and garlic in a covered pan in the olive oil for 45 minutes. Then raise the temperature and boil off the liquid.

Add the herbs and the red wine. Simmer while you prepare the polenta.

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Serve atop the polenta.

*Cook over very low heat until the liquid is released.

This entry was posted by Glyn Ruppe-Melnyk.

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