Escabeche of Mushrooms with Polenta Recipe

Name: Escabeche of Mushrooms with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 cups water; 3 teaspoons salt; 1 1/3 cups coarse or medium cornmeal; 2 tablespoons butter; 3 tablespoons olive oil; 1 red onion, sliced; 2 cloves garlic, minced; 1 cup canned diced tomatoes with their juice (from one 15-ounce can); 2 tablespoons cider or wine vinegar; 1 teaspoon dried oregano; 1 jalapeno pepper, seeds and ribs removed, sliced; 1 pound mushrooms, sliced; 1/4 pound shiitake mushrooms, stems removed, caps sliced; 1/2 pound red cabbage (about 1/4 head), shredded (about 2 cups); 1 cup chopped cilantro

Servings: persons

6 1/2 cups water
3 teaspoons salt
1 1/3 cups coarse or medium cornmeal
2 tablespoons butter
3 tablespoons olive oil
1 red onion, sliced
2 cloves garlic, minced
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
2 tablespoons cider or wine vinegar
1 teaspoon dried oregano
1 jalapeno pepper, seeds and ribs removed, sliced
1 pound mushrooms, sliced
1/4 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound red cabbage (about 1/4 head), shredded (about 2 cups)
1 cup chopped cilantro

1
In a medium saucepan, bring 41/2 cups of the water and 1 teaspoon of the salt to a boil.
2
Add the cornmeal in a slow stream, whisking.
3
Whisk in the butter.
4
Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes.
5
Cover to keep warm.
6
Meanwhile, in a large deep frying pan, heat the oil over moderately low heat.
7
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
8
Add the garlic and cook, stirring, for 1 minute.
9
Add the tomatoes, vinegar, oregano, and jalapeno.
10
Cook, stirring frequently, for 5 minutes.
11
Add all the mushrooms, the cabbage, and 1 cup of the water to the pan.
12
Bring to a boil.
13
Cover and reduce the heat to moderately low.
14
Simmer, stirring occasionally, for 15 minutes.
15
Add the remaining 1 cup water and 2 teaspoons salt and simmer, covered, until the vegetables are tender, about 10 minutes more.
16
Stir in the cilantro and serve over the polenta.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 1/2 cups water, 3 teaspoons salt, 1 1/3 cups coarse or medium cornmeal, 2 tablespoons butter, and more.

Yes, Escabeche of Mushrooms with Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche of Mushrooms with Polenta

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