The most exciting thing in the world happened this weekend. My new Homegoods/TJ Maxx opened! I had a pretty nice Homegoods/TJ Maxx just about 1 mile from my house. But, they just moved even closer and into a brand new, bigger, store. I had known for awhile that they would be moving but I wasn’t expecting the store to be that much better. My Mom went to the store on opening day and said it was very nice. I visited the first chance I got. It is so nice! Homegoods/TJ Maxx is one of my many weaknesses. Everything is priced so that I don’t feel too guilty about spending the money. The problem is I buy too many “reasonably priced” items. The items may only be priced at $10 or so but then I just buy that much more. It is going to be a real problem for me to have such a great store so close to my house. I could even walk if I wanted. Needless to say, Cliff is not thrilled with this development!
I am always looking for a new way to use mushrooms. Cliff and I are pretty crazy about mushrooms. I pretty much throw them into everything. We went to a very fancy schmancy restaurant last week and we both ordered dishes that starred porcini mushrooms. Forget the fish or the beef, we will take mushrooms. I had risotto with basil pesto and porcini and Cliff had tagliatelle with porcini mushrooms and black truffles from Umbria. It was delicious and we both felt very fancy; we’re not. Thanks for the gift card Kelly! Mushrooms are definitely the star of this dish. I added marsala wine and gorgonzola for an extra punch but it is really about the mushrooms. This is a great side dish or appetizer for all of you mushroom lovers out there!
Here is what you’ll need
Saute the butter, garlic, and shallot
Cook the mushrooms then add the marsala wine
Fry the polenta in a little bit of butter
A quick and tasty side dish or appetizer
- 1/2 tube of pre-made polenta
- 4 tablespoons butter
- 2 garlic cloves, crushed
- 1 shallot, finely chopped
- 8 ounces sliced baby bella mushrooms
- 1 cup marsala wine
- crumbled gorgonzola cheese
- Heat 2 tablespoons butter in a medium saute pan over medium-high heat.
- Add the chopped shallot and garlic and saute until fragrant.
- Add the sliced mushrooms and cook for about 10 minutes stirring occasionally.
- Slice the polenta about 1/2 an inch thick.
- Melt the remaining butter in a small saute pan over medium high heat.
- Add the sliced polenta and cook until browned. About 3 minutes per side.
- Place the cooked polenta on a papertowel.
- Add the marsala wine to the mushrooms and cook until the liquid reduces by half.
- Top the polenta with the mushrooms.
- Sprinkle the crumbled gorgonzola over the mushrooms.
- Serve immediately.
