Mushroom Spinach Polenta

The complete recipe this time. I swear.
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There's a restaurant nearby called 518 West, which makes the best mushroom polenta appetizer. It's a few different mushrooms, rosemary and cashew butter, and romano cheese on a firm polenta. I love it. As usual, I had some things to use up and have made this version that satisfies my craving well enough. Enjoy!

Polenta:

1 cup white cornmeal
3 cups boiling water
1 vegetable bouillon cube
1 TSP salt
1/4 cup grated hard cheese (I used an aged French gruyere)

Bring to boil water, bouillon cube and salt. Whisk in cornmeal and lower heat to medium low. Add cheese. Let bubble for 15 minutes uncovered, stirring often. Pour out into a foil lined pan and let cool. Cut into squares. Reheat by baking, pan frying, or grilling.

Topping:

1/2 white onion, diced small
1/4 pound proscuitto, diced about 1/2 inch (optional)
1 1/2 cups mushrooms, sliced thin
1 TSP minced garlic
1 TSP each fresh thyme, sage, rosemary, chopped fine
1 bunch fresh spinach, rinsed well and chopped
grated romano, for topping

Saute onion, prosciutto, herbs and garlic on medium high in combination of butter and oil, for about five minutes. Add mushrooms and saute for another five minutes. At this point add 1/2 TSP salt. Add spinach, cook until wilted. Drain well, discarding liquid.


Notes:

When you add the cornmeal to the water, whisk hard. Whisk like your life depends on it. Add the cornmeal slowly and whisk hard! This will prevent lumps.

I didn't add a ton of seasoning to the water for the polenta since I want it to be more of a vehicle than the star. Add more seasoning, if you prefer.

I used white cornmeal because that's all the market had that wasn't self-rising. Here in The South where cornbread reigns supreme, it's really hard to find a non-self-rising cornmeal. Use what you can find, white or yellow. Heck, blue could be fun if you're making polenta for something else.

I recommend pouring the hot polenta into a square or rectangular foil lined dish. It make cutting easier later. However, you can use whatever pan you have available.

Because the prosciutto is salty, you don't need to add a lot of salt. Adding salt after sauteing the mushrooms for a few minutes will cause the mushrooms to release their liquid, which will deglaze the pan.

I prefer Knorr Vegetarian Vegetable bouillon. A lot of vegetable stocks are heavy on carrot, which I don't like. The Knorr has a nice balance of veggie flavors.

I like to buy the fresh herbs in the mixed packets. The one I used here is called "poultry blend" and is a mix of thyme, rosemary and sage. When cooking for one, I find it tough to use the whole herb packet before it goes bad. Except basil. I can put a hurtin' on some basil. I suppose I could grow my own, but with the kitten, I'd expect him to eat them before I could use them.

Fall Harvest Ravioli

This was inspired by a pack of mixed mushrooms at the Kroger. I saw them and instantly thought "ravioli!" As usual, the end result is far different from what I pictured, but very tasty all the same.

4 oz. mixed mushrooms I used oyster, shiitake, and white button
1 small apple, peeled
1 small fennel bulb
1/4 cup red onion
2 cloves garlic
12-15 fresh sage leaves
1 tsp salt
1 tsp black pepper
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1 egg
15 oz. whole milk ricotta
1 tsp salt
1 tsp pepper
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1 package small wonton wrappers


Rough chop all ingredients. Don't worry how it looks, you're going to whiz it up in the food processor when it's cooked. Saute until soft, transfer to food processor and puree until fairly smooth. Mix egg, ricotta, salt and pepper together in bowl. Add mushroom mixture and mix well.

Lay out wonton wrappers on cutting board, working with a few at a time so they don't dry out. Place about a tablespoon of filling on a wonton square. Wet the sides of wonton and top with a second square. Press out air and press edges well to seal. Repeat untill all filling is used.

In pot of salty water, boil ravioli until they float to top. Drain and serve with sauce of choice.


Notes:

The filling has a delicate flavor, so I am imagining this served with a light sauce, like a white wine cream or a slightly thickened vegetable broth. I think it would be lost to a red sauce or a heavy alfredo.

I think I used a Gala apple. I bought a bag of apples for lunches and tossed out the bag when I brought them home. Use an "eating" apple rather than a "cooking" apple. In other words, stay away from Granny Smith or any other tart apple.

Even for those watching their weight, use the whole milk ricotta. It doesn't have that much more fat or calories than the skim milk variety but it does have a better flavor.

If you are adding the mushroom mix to the ricotta and egg while still hot, be sure to mix the egg and ricotta very well. You don't want scrambled egg ravioli. Well, maybe you do, but not here.

When making ravioli, you want the filling to be pretty smooth so that nothing pokes out of the pasta.

If you want to make your own pasta dough for this, knock yourself out. Me? I couldn't be bothered tonight. I feel okay with using the wonton wrappers since Giada did it on her show a couple weeks ago. If she says it's okay, then it's okay.

Cream of Mushroom Soup

1 small white onion
2 small carrots
3 ribs of celery
12 oz. mushrooms
1 small acorn squash
1 large baking potato
1 quart 2% milk
2 cups half and half
1 tbsp butter (optional)
salt and pepper to taste

Peel carrots, potato, and acorn squash. Chop all veggies into even 1/2" pieces. Saute in large stock pot with olive oil for 10 minutes. Add milk, half and half and butter. Simmer over low heat, stirring occasionally. When all veggies are soft, whiz up with stick blender until smooth.

Notes:
You could season with fresh sage, marjoram or oregano, if you had any. I did not. I was also going for a fast and simple mushroom soup.

The potato thickens this allowing you to use the lower fat dairy products, rather than the traditional whole milk and cream.

Leave out the acorn squash for a more traditional mushroom soup.

Keep a watchful eye on this. If you burn dairy in or on the stove, the only solution usually is to buy another pot or stove. It makes an awful mess.

Barley Salad with Arugula

I made this dinner this evening. I've made it before, with inspiration from the Big Boss Beer Dinner at Zely+Ritz last month. This is great on it's own, or could be good with sliced grilled flank steak or even grilled shrimp if you're so inclined.

salad:
2 cups cooked pearl barley
4 cups fresh, washed baby arugula (or rocket, rocket lettuce)
1 cup sliced shiitake mushrooms, raw
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dressing:
1/2 cup seasoned rice wine vinegar (seasoned is better than non-seasoned)
1/2 cup mushroom flavored soy sauce (regular soy could work too)
1/4 cup toasted sesame oil

Combine barley, mushrooms, and arugula in a large serving bowl.
Combine vinegar and soy in bowl, whisk in oil. Pour on salad and toss to coat. Serve immediately.

If you are going to make this ahead, reserve dressing on the side and combine before serving. To do so otherwise will wilt your arugula. :P Bleh.

Notes:
I like to cook the barley in a large pot with more water than necessary. I find it keeps the barley from becoming gluey.

If you use regular arugula, you may wish to tear in half to make it more manageable when served.

Shiitake mushrooms are best, but expensive. Cremini, or baby portobello, are good too.