Don’t you wish this was your brunch?
Ingredients
1 cup polenta
1/2 cup quinoa
1/2 cup parmesan
6 oz. cremini mushrooms
1 oz. dried porcini mushrooms,
1 large clove garlic, minced
3/4 cup beef broth
1 tablespoon rosemary, chopped
1 teaspoon dried thyme
1 tablespoon sherry vinegar
Olive oil
Salt/Pepper
Directions
Cook quinoa and polenta according to package directions. Combine the polenta and quinoa then stir in parmesan cheese.
Combine dried porcini mushrooms with 1 cup warm water. Let sit for about 10 minutes then strain; reserve the liquid.
Heat oil in heavy large saucepan over medium-high heat. Add cremini mushrooms and garlic; sauté until mushrooms are tender, about 8 minutes. Add rosemary, thyme, beef broth, sherry and reserved mushroom liquid. Increase heat; boil until half of the liquid evaporates. Pour in reserved mushroom liquid and porcini mushrooms. Boil until liquid mixture is reduced, about 8-10 minutes. Season with salt and pepper.
Image and recipe via From The Little Yellow Kitchen.
