Pleurotus mushrooms in a bowl of polenta

Pleurotus Mushrooms in Polenta Bowl: A Rustic-Nutritious Delight

In a world where healthy eating is becoming increasingly important, mushrooms hold a special place on our table. Among them, Pleurotus mushrooms, also known as 'forest meat', stand out for their meaty texture and exceptional nutritional benefits. These mushrooms are rich in proteins and amino acids, making them an excellent choice during fasting periods. They are also diabetic-friendly due to their low sugar content. Moreover, throughout history, mushrooms have been regarded as having magical properties, earning a reputation as immortal plants among pharaohs and as soul fortifiers in Asian culture.

Today, I invite you to prepare together a delicious and nourishing recipe: Pleurotus Mushrooms in Polenta Bowl. This recipe is not only simple but also an explosion of flavors and textures, perfect for a family meal or with friends.

Preparation Time
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 4

Ingredients
For the mushrooms:
- 500 g Pleurotus mushrooms
- 50-60 ml oil (preferably sunflower or olive oil)
- 1 small white onion
- 2 teaspoons sweet paprika
- 1 teaspoon vegeta (or a mix of herbs)
- 1-2 teaspoons pork seasoning (a combination of rosemary, paprika, chili, pepper, and thyme)
- Salt, to taste
- 2-3 sprigs of fresh parsley
- A few sprigs of fresh dill
- 2 cloves of garlic
- 1 tablespoon of white flour

For the polenta:
- 250 g cornmeal (preferably coarse)
- Salt, to taste
- Water (approximately 1 liter)

Step by Step

1. Preparing the mushrooms:
In a large pot, heat the oil over medium heat. Add the finely chopped onion and sauté gently until it becomes translucent, about 3-4 minutes. It is important not to let it brown, but to keep its delicate aroma.

2. Seasoning:
Once the onion is ready, add the sweet paprika and mix well. Let the flavors combine for a minute, then add the washed and roughly chopped mushrooms. These mushrooms do not require peeling, just trimming the tougher stems.

3. Boiling the mushrooms:
Add a small cup of water (about 150 ml) and the pork seasoning. The mushrooms will also release water, so do not add too much! Cover the pot and let it boil for 15 minutes, stirring occasionally.

4. Thickening the sauce:
After 15 minutes, check the consistency. If the mushrooms have released enough water, add a tablespoon of flour mixed with a little cold water (about 50 ml) to thicken the sauce. Mix well, then let it boil for another 5 minutes.

5. Finalizing the dish:
Turn off the heat and add the finely chopped garlic, parsley, and dill. The fresh herbs will give a special flavor to the dish. Mix well to combine the flavors.

6. Preparing the polenta:
In another pot, add water and salt and bring to a boil. Once the water is boiling, gradually add the cornmeal, continuously stirring with a whisk or wooden spoon to prevent lumps. Reduce the heat and continue stirring until the polenta becomes thick and pulls away from the sides of the pot.

7. Forming the polenta bowl:
In a greased dish, pour in the hot polenta and press it down well to form a 'bowl'. Place another greased dish on top and let it cool for 2-3 minutes.

8. Serving:
Remove the polenta from the molds and place it on plates. Top with the prepared mushrooms and serve with pickled cucumbers on the side. This combination is perfect for adding a crunchy and sour contrast to the warm and hearty dish.

Practical Tips
- Choosing mushrooms: Make sure to choose fresh mushrooms, firm in appearance and without spots. Pleurotus should have a pleasant, slightly earthy aroma.
- Spices: If you want to add an extra flavor, try adding a few freshly ground peppercorns or even a few drops of soy sauce.
- Variations: You can add other vegetables, such as carrots or bell peppers, to enrich the dish. Also, for an extra flavor, try substituting the polenta with mashed potatoes or quinoa.
- Storing polenta: If you do not use all the polenta, you can store it in the fridge and use it the next day to make polenta cakes.

Nutritional Benefits
Pleurotus mushrooms are an excellent source of fiber, vitamins (especially B and D), and minerals such as selenium, zinc, and potassium. Consuming mushrooms can help strengthen the immune system, lower cholesterol, and maintain cardiovascular health. Polenta, being made from cornmeal, is a source of complex carbohydrates, providing long-lasting energy.

Frequently Asked Questions
1. Can I use other types of mushrooms?
Yes, you can use champignon or shiitake mushrooms, but the flavor will be different.

2. What other side dishes pair well?
This dish pairs well with fresh salads or pickles.

3. Can I make this recipe vegetarian?
This recipe is already vegetarian and can be easily adapted for vegans by omitting animal-derived ingredients.

4. How well does it keep?
The mushroom dish keeps well in the fridge for 2-3 days and can be reheated in the microwave.

Conclusion
Pleurotus Mushrooms in Polenta Bowl are more than just a simple recipe; they are an invitation to meals full of flavors and health. This delicious combination of mushrooms and polenta is perfect to be enjoyed with loved ones, and preparing it will bring warmth and unforgettable joy to your kitchen. So, let’s enjoy every bite and savor this delicacy!