Escabèche of Mushrooms with Polenta

Escabèche of Mushrooms with Polenta
Photo by © Melanie Acevedo

Ingredients

  • 3 tablespoons olive oil
  • 1 pound mushrooms, sliced
  • 6 ½ cups water
  • 1 pound mushrooms, sliced
  • 3 teaspoons salt
  • 2 tablespoons butter
  • 6 ½ cups water
  • + 23 more ingredients
    • 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
    • 1 jalapeño pepper, seeds and ribs removed, sliced
    • 1 jalapeño pepper, seeds and ribs removed, sliced
    • 2 cloves garlic, minced
    • ½ pound red cabbage (about 1/4 head), shredded (about 2 cups)
    • 1 teaspoon dried oregano
    • ¼ pound shiitake mushrooms, stems removed, caps sliced
    • 1 red onion, sliced
    • ½ pound red cabbage (about 1/4 head), shredded (about 2 cups)
    • 3 teaspoons salt
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 2 tablespoons cider or wine vinegar
    • 3 tablespoons olive oil
    • 1 cup chopped cilantro
    • 1 1/3 cups coarse or medium cornmeal
    • 2 tablespoons butter
    • 2 tablespoons cider or wine vinegar
    • 1 cup chopped cilantro
    • 1 1/3 cups coarse or medium cornmeal
    • 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
    • ¼ pound shiitake mushrooms, stems removed, caps sliced
    • 1 red onion, sliced

1. In a medium saucepan, bring 4 1/2 cups of the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the butter. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes. Cover to keep warm...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network