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1
For the marinade: Place the mushrooms into a plastic zip lock bag and pour the beer over the mushrooms, add the garlic and sprinkle a bit of salt and pepper over the top.
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2
Let it marinate for two hours occasionally flipping the mixture so that both sides of the mushrooms are easily coated.
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3
Preheat the oven to 400F.
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4
Place the mushrooms on a baking pan and drizzle with the olive oil.
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5
Reserve the marinade.
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6
Bake the mushrooms for 10 minutes then flip the mushrooms and bake an additional 10 minutes.
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7
*
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8
For the polenta: In a saucepan, bring the water, milk and butter to a boil then slowly stir in the polenta with a whisk.
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9
Make sure to stir continuously and in the same direction to prevent lumps.
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10
Reduce the heat and continue to stir until mixture has thickened.
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11
If you choose to add chia seeds you may do so at this point.
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12
Once thickened, remove from heat and set aside.
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13
For the crispy onions: Slice half of a white onion half ways to allow the rings to stay intact.
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14
Heat the oil in a skillet over medium heat until oil is hot enough to fry.
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15
Put the onion pieces into the reserved beer marinade for a few minutes to allow the onion to soak up the beer marinade flavors.
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16
Then dip them into the flour and place in the hot oil, fry until golden and crispy.
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17
Allow to drain on a paper towel.
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18
*Note: Depending on the thickness of your mushrooms, more or less time may be required to fully roast the mushrooms.
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19
Assemble: Place a bed of fresh polenta on each serving plate, then place the mushroom over the top and stack onions and arugula on top.
