Polenta Topping: Sautéed Mushrooms

Ingredients

¼ cup extra-virgin olive oil, or a mixture of oil and butter

1 lb assorted mushrooms, cleaned, trimmed and sliced

Optional: handful of dried porcini mushrooms, reconstituted

Salt and freshly ground black pepper

¼ cup dry white wine or water

1 teaspoon minced garlic

¼ cup chopped fresh parsley

Directions

Put oil/butter in a large skillet over medium heat.

When hot, add the mushrooms, sprinkle generously with salt and pepper, stir and cover. Let cook, undisturbed, for about 8 minutes.

Uncover and continue to cook, stirring occasionally, until tender, about 10 to 15 minutes.

Add the wine and let it bubble away for a minute, then turn the heat down to medium-low. Add the garlic and parsley, stir, and cook for 1 minute. Taste and adjust the seasonings.

TO SERVE: Top bowl of polenta with a generous serving of the mushrooms, a drizzle of olive oil and more salt and pepper. Delicious also with grated parmesan cheese and a sprinkle more of chopped parsley.

Notes

Adapted from Mark Bittman, How to Cook Everything