Mushroom Polenta Bites

• 3 ounces, weight Dried Mushrooms (Porcini, Portabello, Chanterelle, Morels, Or ShiitakeA Combination Of Whatever Suits Your Fancy)
• 1 whole Medium Onion, Diced
• 2 cloves Garlic, Diced
• 4 Tablespoons Olive Oil, Divided
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon Soy Sauce
• 1 teaspoon Brown Sugar
• 1 teaspoon Beef Bouillon
• 18 ounces, weight 1 Log Premade Polenta (see Note)
• 2 Tablespoons Butter
• 1/2 teaspoons Dried Thyme (If Using Fresh, Double The Amount)
• 2 Tablespoons Flour
• 1/4 cups White Wine
• 2 Tablespoons Or So Freshly Grated Parmesan Cheese
• Salt And Pepper

1. Note: I use a premade, 18-ounce log of polenta that can be purchased at most specialty food stores (Trader Joes, Whole Foods, etc.).
2. If you fancy a cooking challenge, there is a related link above that includes a bare-bones tutorial on how to make polenta from scratch.
3. If making polenta from scratch, you can experiment with adding flavorful additions right into the mix before cooling and cutting into cookie-sized rounds.
4. Then continue on your merry way with the recipe!
5. Step 1: The Obligatory First Step in Any Recipe
6. 1.
7. Heat oven to 350 degrees F and lightly grease a baking sheet with a little bit of that spray stuff found in everyones kitchen.
8. Step 2: The Joy of Dried Mushrooms
9. 1.
10. Place dried mushrooms in a bowl and add enough water to cover.
11. 2.
12. Slap some cling wrap on top and poke with a fork a couple times so it doesnt explode.
13. Nuke in the microwave for 1 1/2 minutes.
14. 3.
15. Fish the fungus out of the mushroom broth with a fork and give them a squeeze to remove excess moisture.
16. Dice your reconstituted mushrooms into wee little pieces.
17. 4.
18. Strain the mushroom broth through a coffee filter to get rid of any of that questionable grit and weirdness that dried mushrooms tend to attract.
19. Reserve broth for mushroom topping later on.
20. Step 3: Prepping the Veggies
21. 1.
22. Dice one medium onion for about 3/4 cup of goodness.
23. If youre still in doubt of the most efficient way to chop an onion, refer to one of the many step-by-step examples Ree provides.
24. 2.
25. Finely chop two cloves of garlic (or use a garlic press) and set aside.
26. 3.
27. Thats it.
28. Really.
29. Step 4: Preparing the Polenta
30. 1.
31. Cut log of polenta into 1/4-1/3 inch slices.
32. Discard the goofy-shaped ends.
33. (Or eat them.
34. Or give them to a dog.
35. Who am I to judge?
36. Certainly not someone whos been guilty of the above on multiple occasions.)
37. 2.
38. Heat 1 1/2 tbsp.
39. of oil over medium-high heat in a frying pan.
40. Add half of the polenta rounds and cook until golden brown on each side, about 2 to 3 minutes per side depending on the heat of your stove.
41. Peek underneath for doneness periodically, using a spatula.
42. 3.
43. Remove the first batch and repeat the above step for the second batch of polenta rounds.
44. (Add another 1 1/2 tbsp.
45. oil, check for crispiness, remove.)
46. 4.
47. Arrange polenta rounds on the lightly greased baking sheet.
48. Brush the top of each lovely, golden brown polenta round liberally with balsamic vinegar.
49. 6.
50. Set them puppies aside and move on to the savory mushroom topping!
51. Step 5: Theres a Fungus Among Us
52. 1.
53. Wipe your hot skillet clean with a paper towel and put it back on medium-high heat.
54. 2.
55. Add a tbsp.
56. of olive oil, a tbsp.
57. of soy sauce, a tsp.
58. of brown sugar and a tsp.
59. of loose beef bouillon granules to the hot skillet.
60. Stir that mixture around and let it bubble and reduce down for about 1 to 2 minutes.
61. (Youre creating the flavor of meat browned in a skillet in a totally fake-y way.
62. If youre a veg head, just omit the beef granules, or use 1/2 tsp.
63. marmite instead.)
64. 3.
65. Add the chopped onions and two tbsp.
66. butter.
67. Saute for 6 minutes until translucent and well-browned.
68. 4.
69. Add the garlic and chopped up mushrooms.
70. Add 1/2 tsp.
71. of dried thyme (crush it between your fingers to release those aromatic oils before adding) or use 1 tsp.
72. fresh thyme, chopped.
73. Saute the mixture for an additional five minutes or so.
74. (If during sauteing the mixture gets really dry, add a splash of the reserved mushroom liquid to give it some moisture.)
75. 5.
76. Sprinkle on two tbsp.
77. flour and stir to coat well.
78. 6.
79. Deglaze the pan (thats fancy speak for getting all that good browned goodness off the bottom) by adding the 1/4 cup white wine (or red, go crazy) and remaining mushroom poaching liquid.
80. Let simmer until liquid is reduced away to nothing but delicious diced mushrooms.
81. 7.
82. Season to taste with salt and pepper.
83. Step 6: Creating the Canapes
84. 1.
85. Evenly distribute mushroom mixture atop the prepared polenta rounds.
86. 2.
87. Sprinkle with grated parmesan cheese.
88. 3.
89. Brown in the oven for 20 minutes until cheese is melted and everything is looking sinfully delicious.
90. 4.
91. Arrange all fancy-like on a plate with sprigs of fresh thyme.
92. Or inhale standing over the kitchen sink.
93. (Again, Im in no position to judge.)
94. Enjoy!

mushrooms, onion, garlic, olive oil, balsamic vinegar, soy sauce, brown sugar, polenta, butter, thyme, flour, white wine, or so, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-polenta-bites/ (may not work)