Warm Winter Dinner
This recipe is adapted from Everyday Food Magazine. It is a delicious and easy winter meal that makes leftovers for lunch the next day. I combined the magazine recipe with a simple polenta to make it a heartier meal rather than just a side dish.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds mixed mushrooms, such as shiitake, button, and cremini, trimmed and halved
- Coarse salt and ground pepper
- 1 bunch asparagus (1 pound), ends trimmed, cut into 1 1/2-inch pieces
- 1 large shallot, thinly sliced crosswise
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup low-sodium vegetable broth or water
- 1 tablespoon honey
Directions
- In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey, then pour over vegetables. Toss to combine.
- Make a basic polenta recipe...2 cups of water and 2 cups of vegetable broth in a medium pot and bring to a boil, then slowly whisk in 1 and 1/8 cup polenta. Stir frequently for about 10-15 minutes until thickened and most of water is absorbed.
- Scoop about a cup of the polenta into bowl and top with a large helping of the vegetable mixture.
