Simple and craveable, these mushrooms combine our umami-rich Porcini Extra Virgin Olive Oil with a syrupy glaze from our Honey Ginger Balsamic. Spoon them over a bowl of creamy polenta, and you’ve got yourself a super satisfying plant-based meal.
Time
30 min.Rating
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Loading...| 1 cup polenta, cooked according to package directions | |
| 16 oz mushrooms, sliced | |
| 1 Tbl butter, melted | |
| 2 Tbl Porcini Extra Virgin Olive Oil | |
| 2 Tbl Honey Ginger Balsamic | |
| 4 Garlic Cloves, minced | |
| 1 tsp brown sugar | |
| 1 tsp Fleur del Sel | |
| 4 Tbl chopped fresh herbs, divided | |
| Seven Blend Peppercorns |
| 1. | Preheat oven to 400°F. |
| 2. | In a bowl, combine the mushrooms, butter, Porcini Extra Virgin Olive Oil, Honey Ginger Balsamic Vinegar, garlic, brown sugar, Fleur De Sel, half of the chopped herbs and several grinds of Seven Blend Peppercorns. |
| 3. | Spread in an even layer on a sheet pan and roast for 10 minutes. Remove from the oven and use a spatula to redistribute on the pan. |
| 4. | Return to the oven and continue to roast until softened and browned - about 10 additional minutes. Taste and adjust with salt and pepper and an additional splash of balsamic. Serve on top of cooked Polenta. |
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