With the beginning of the new year, I’ve decided I want to try more meatless meals. This one was very tasty and a good winter meal.
Assorted exotic mushrooms (these can usually be found at finer supermarkets) – sliced
A few white mushrooms – sliced
Heat some olive oil in a pan. Add the mushrooms, garlic and parsley. Cook slowly until the mushrooms are soft. Add some broth to the pan if it starts to stick.
Make a slurry of flour and broth and set aside.
When the mushrooms are done, add some broth and the slurry. Cook over low heat until the mixture thickens. Adjust the broth level until you have a nice sauce, making sure it’s not runny. Add salt and pepper to taste.
Serve over hot polenta.