Simple and craveable, these mushrooms combine our umami-rich Porcini Extra Virgin Olive Oil with a syrupy glaze from our Honey Ginger Balsamic. Spoon them over a bowl of creamy polenta, and you've got yourself a super satisfying plant-based meal.
1 cup polenta, cooked according to package directions
16 oz mushrooms, sliced
1 Tbl butter, melted
2 Tbl Porcini Extra Virgin Olive Oil
2 Tbl Honey Ginger Balsamic
4 garlic cloves, minced
1 tsp brown sugar
1 tsp Fleur del Sel
4 Tbl chopped fresh herbs, divided
Seven Blend Peppercorns
Preheat oven to 400°F. In a bowl, combine the mushrooms, butter, Porcini Extra Virgin Olive Oil, garlic, brown sugar, Fleur De Sel, half of the chopped herbs and several grinds of Seven Blend Peppercorns. Spread in an even layer on a sheet pan and roast for 10 minutes. Remove from the oven and use a spatula to redistribute on the pan. Return to the oven and continue to roast until softened and browned - about 10 additional minutes. Taste and adjust with Fleur de Sel and ground Seven Blend Peppercorns. Serve on top of cooked Polenta.