For the end of our harvest day
every family went home to clean up
and prepare a dish to bring for the harvest dinner
I decided to contribute my Mushroom and Red Wine Risotto
and I offer it here to you
for your own harvest day.
carpe diem!
the pantry:
sliced white and baby bella mushrooms
3 small shallots, sliced thin
good red wine, about 1/4 a cup
olive oil
sea salt
coarse ground black pepper
fresh sprigs of thyme and rosemary, about 1/4 cup each
polenta
goat cheese
** a cast iron pan makes this the best! **
the stove:
slice ingredients (the size/shape of the polenta and mushrooms is up to you)
in a cast iron pan, heat up a couple of tablespoons of olive oil
glaze the shallots
add in and saute mushrooms
as they start to soften, add wine and half of the thyme
season with salt and pepper
cool until wine cooks down into a nice sauce
Next, remove the mushroom and red wine mix
add more olive oil to the pan
and saute the sliced polenta until it gets darker and firmer
Place warm polenta on plates
cover with mushroom and red wine mix
crumble goat cheese on top and
add the rest of the thyme leaves and the chopped rosemary
EAT!
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