Sunday, February 21, 2010

Mushroom Polenta "Lasagna" with Sesame Asparagus

Tonight's main dish was from Rachael Ray 365: No Repeats page 300. We have made this once before we started the blog and really liked it, so we decided to revisit and it was still just as good. We made a slight alteration to the mushroom portion of the recipe. We used baby bella rather than portobello mushrooms, and it was just fine. The recipe uses prepared polenta in place of pasta. The next time we make this, I may try to make the polenta myself. Also, next time we plan to make it in a larger pan to try and thin the layers out a little bit. We ended up having to cook it much longer than the recipe called for. Hopefully the changes we make next time will cut down on the cooking time.

The side dish was the sesame asparagus we made last month from Vegan with a Vengeance. I am proud to say that I did not burn the sesame seed oil and garlic this time around. We also followed the recipe better and did not end up burning holes in our mouths with too much red pepper flake. Trust me on this one, one teaspoon is plenty for this dish. While the cookbook suggests this as a side to Asian type meals, it paired well with the main dish which also included some red pepper flake.

This was a great dish, despite taking much longer than the recipe suggests. We give it 4.5 out of 5 stars.

 This one calls for a lot of ingredients

 mushrooms, onion, garlic and rosemary



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