1/2 oz Dried porcini mushrooms
3/4 c Hot water
2 lb New potatoes; cubed
1 Tablepsoon olive oil
1/2 ts Olive oil
1 md Onion; diced
4 Cloves garlic; crushed
1 lb Shiitake mushrooms; stems
-removed and
Sliced
1 ts Dried thyme
1/8 ts Ground cayenne
1 1/2 tb Flour
1 c Peas
3 c Water
3/4 c Polenta; or yellow cornmeal
1/4 ts Salt
Soak porcinis in hot water for at least an hour. Remove mushrooms from
water and, depending on their quality, either discard or reserve for
another use. Strain soaking water through cheesecloth, fine sieve or coffee
filter. Set aside.
Preheat oven to 425 degrees. Lightly oil roasting pan large enough to hold
potatoes in one layer. Roast potatoes, stirring once or twice to prevent
sticking and to brown evenly, until tender, about 35 minutes.
While potatoes are roasting, heat 1/2 teaspoon of oil in nonstick skillet.
Add onions and garlic; saute until the onions are soft. Add fresh
mushrooms, thyme and cayenne; cook until mushrooms soften and shrink to
about half their original size, about 15 minutes.
In separate skillet, heat remaining oil. Make a roux by adding flour and
stirring until flour begins to brown. Add porcini water and mushroom
mixture to the roux; cook until liquid reduces by about a third, about 5
minutes.
Remove potatoes from oven; reduce oven temperature to 350 degrees. Combine
mushroom mixture, potatoes and peas in 9×9 inch lightly oiled baking pan.
Set aside.
For crust, bring water and salt to rolling boil. Add polenta slowly,
stirring constantly. Turn heat down to medium; stir constantly until
mixture thickens and begins to pull away from sides of the pot, about 10
minutes.
Spread polenta over potato and mushroom mixture; bake about 15 minutes.
Remove from oven; let sit 15 minutes before cutting. Makes 4-6 servings of
about 1 cup each. 5 grams of fat per serving. |
Yields
6 servings