This recipe is a stunning visual: yellow, red and white. King mushrooms prepared this way taste as good as the sea scallops I ate last summer in Digby, Nova Scotia, “the scallop capital of the world.” Serve with a crisp salad and Italian Primitivo (Zinfandel). Vegan and gluten free.
Ingredients
- 2 tablespoons olive oil
- 1½ tablespoons finely minced garlic
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon dry oregano, preferably whole leaf
- 3 cups crushed tomatoes, canned
- 1½ cups dry polenta
- 4½ cups water
- 1½ teaspoons salt
- ¼ cup olive oil
- ½ pound king trumpet mushrooms (other mushrooms can be substituted)
- 1 tablespoon olive oil
- 2 teaspoons finely minced garlic
- 1 teaspoon salt
- Pinch freshly ground pepper
- ½ cup finely chopped parsley
Preparation
Tomato Sauce:
In a wide skillet, gently heat olive oil. Add minced garlic, salt, pepper and oregano. Let the garlic sizzle gently until toasted golden, stirring regularly. Add crushed tomatoes. Stir. Taste and adjust seasoning. Set aside. This sauce can be cooked in advance, refrigerated and heated before serving.
Polenta:
Put all ingredients in a medium saucepan. Bring to a boil and reduce to simmer. Stir regularly, making sure the mixture does not stick. Continue to simmer for 20 minutes, until nicely thickened and cooked through. Taste and adjust salt. Set aside. The polenta can be cooked in advance, refrigerated and reheated before serving.
Mushroom “Scallops”:
Cut the mushrooms into 1¼-inch sections. (If using other mushrooms, chop them). In a medium-size heavy skillet, add the olive oil, garlic, salt and pepper. Heat over medium heat and let sizzle gently until garlic is soft. Set mushroom pieces in the pan, standing them on their ends. Keeping the gentle sizzle, let each brown lightly, then turn and brown the other end. (If using other mushrooms, sauté them until lightly browned.)
About this recipe
To serve: Ladle polenta onto each plate. Top with tomato sauce and then the mushroom scallops or sauté. Sprinkle with chopped parsley.
