CONTENTS
Polenta with Mushroom Sauce
(Slovenian: Polenta z gobovo omako)
Polenta z gobovo omako is a comforting and hearty dish that reflects the simplicity and richness of Slovenian culinary traditions. While polenta has Italian origins, it is deeply embedded in the cuisine of Slovenia’s coastal regions. The forests of Slovenia provide an abundance of edible mushrooms such as porcini, chanterelles, and trumpet mushrooms, which are often dried for long-term use. This dish pairs creamy polenta with a savoury mushroom sauce, making it a perfect winter meal.
Ingredients
Makes 2 servings
- Polenta:
- 100 g polenta
- Mushroom sauce:
- 300 g fresh mushrooms (or 200 g preserved mushrooms)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons oil
- 1 cup water or vegetable broth
- Salt, to taste
- Spices (optional): cumin, nutmeg, parsley, soy sauce
Instructions
Preparation time: 30 minutes (including cooking time)
- Cook the polenta: Prepare the polenta according to the package instructions. Once cooked, set it aside to rest.
- Prepare the mushrooms: Clean and chop the mushrooms into bite-sized pieces. Mince the garlic and finely chop the onion.
- Make the mushroom sauce: Heat oil in a pan over medium heat. Add the onion and sauté until it becomes translucent. Stir in the mushrooms and cook for 5 minutes, stirring occasionally.
- Add a splash of water or broth to the pan, then season with salt and spices to taste. Mix in the garlic and cook for another 2 minutes.
- Thicken the sauce: In a small bowl, mix the flour with a bit of water to create a slurry. Add this mixture to the pan, stirring constantly to avoid lumps. Cook for an additional 5–7 minutes until the sauce thickens.
- Serve: Spoon the mushroom sauce over the cooked polenta and garnish with fresh parsley if desired. Serve warm for a satisfying meal.
- Serving suggestions: Pair Polenta z Gobovo Omako with a fresh green salad or a side of roasted vegetables for a balanced meal. Its earthy flavours and creamy texture make it an ideal comfort dish for cold winter evenings.
ZERO WASTE TIPS
- Use dried mushrooms: If you have dried mushrooms, rehydrate them in warm water and use the soaking liquid as part of your broth for extra flavour.
- Save vegetable scraps: Leftover mushroom stems, onion skins, or garlic peels can be used to make a flavourful vegetable broth.
- Repurpose leftover polenta: Allow leftover polenta to cool, then slice it into pieces and pan-fry for a crispy side dish the next day.
- Buy local and seasonal mushrooms: Choose mushrooms from local markets to support sustainable foraging practices and reduce transportation emissions.
- Compost waste: Any unused vegetable scraps or mushroom trimmings can be composted to enrich garden soil.
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