this spring has kinda crept up on me
but i feel like i’ve made a valiant effort
at catching up —
winter clothes were packed up,
dressing room tidied up
and garbs not touched for ages
were given up.
i feel lighter already.

i start a new job this week,
one i didn’t even know i was looking for
but one that i fought very hard for.
while the warmth makes its way
into our days,
and i’m figuring out my way,
you can follow along over on IG.

happy spring!

creamy polenta and roasted mushrooms – gluten free
inspired by yotam ottolenghi and america’s test kitchen

*note: i have made ottolenghi’s mushroom and herb polenta, sans the cheese, and it’s delicious. but rather than frying the shrooms i wanted to try roasting them. enter america’s test kitchen with their scientific brine action. this entire dish was all about prepping and getting the mise en place in place, but once that was all done, it was quick to throw together.
**note: rather than grate parmesan over top the entire dish, i made a smoked egg yolk bottarga, that might be my new fave ingredient.

mushroom brine
1 lb white button mushrooms, stems removed, quartered or halved, keep sizes relatively the same
5 teaspoons kosher salt
6 cups water

in big bowl combine the salt and water. stir to mix. add in the cut mushrooms and keep them submerged with a heavy plate. ignore for 15 minutes.

mushroom seasoning
generous drizzle of olive oil
2 garlic cloves, minced
thyme, amount to your liking
4-5 sage leaves, rough chopped

preheat oven to 400F

remove mushroom from brine and dry on kitchen towel. clean and dry the bowl that had the brine water. in that bowl add in the oil, minced garlic and herbs. toss the brined mushrooms in the bowl and then spread out in a single layer on a baking sheet.

roast for 30 minutes. they will shrink down significantly, fyi.

remove from heat and allow to cool slightly.

*fyi: an alternative way: roast the mushrooms, without the herbs and garlic but coated in olive oil immediately after dried from brine. roast for 20 minutes, remove from oven and then toss with the herbs and garlic with another drizzle of olive oil. roast for remaining 10 minutes.

polenta – made according to package instructions, enough for two hungry people
2 TBL grated smoked egg yolk bottarga
(parmesan cheese can be used instead)
2 TBL chopped parsley, garnish

assemble:
on serving platter or in a bowl, pour the creamy polenta. top with the roasted mushrooms, get as much of the herbs and garlic goodness as possible. grate the egg yolk bottarga or parmesan cheese over top and garnish with the chopped parsley. serve immediately.

BAM!

other mushroom goodness:
mushroom stroganoff
homemade banh cuon chay, with mushroom filling