Spicy Roasted Mushrooms With Polenta
Updated Nov. 15, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup vegetable oil
- 1cinnamon stick
- 1(1-inch) piece fresh ginger, peeled and cut into thin matchsticks
- 1tablespoon Aleppo pepper flakes or 1 ½ teaspoons crushed red pepper
- 2garlic cloves, finely grated
- 2teaspoons soy sauce
- ½teaspoon cumin seeds, lightly crushed in a mortar and pestle
- ½teaspoon Sichuan peppercorns, lightly crushed in a mortar and pestle
- 12ounces cherry or grape tomatoes
- 5scallions, trimmed and cut into 1-inch pieces, plus 1 scallion for garnish, thinly sliced at an angle
- Salt
- 1pound mushrooms (any combination of oyster, portobello, trumpet or baby bella mushrooms), cut into ¼-inch strips or slices
- 1¼cups/170 grams quick-cooking polenta
- ¼cup roughly chopped fresh cilantro
Nutritional analysis per serving (4 servings)
466 calories; 30 grams fat; 2 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 8 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 475 degrees.
- Step 2
In a small pan, heat ¼ cup of the oil and the cinnamon stick over medium-high for 5 minutes, until the oil is hot and the cinnamon stick is lightly bubbling. Add the ginger, Aleppo pepper flakes, garlic, soy sauce, cumin and Sichuan peppercorns and cook for 30 seconds, then remove from the heat and leave to marinate.
- Step 3
Mix the tomatoes and 1-inch scallion pieces with 1 tablespoon of oil and ¼ teaspoon of salt and roast on a baking sheet for 20 minutes, until lightly charred. Set aside.
- Step 4
While the tomatoes roast, toss the mushrooms with ½ teaspoon salt and the remaining ¼ cup oil and spread on a parchment-lined baking sheet. Set in the oven along with the tomatoes to roast for 15 minutes, turning halfway through, until lightly golden and cooked through. Set aside.
- Step 5
In a medium saucepan, bring 4 ¼ cups water to a boil over high heat. Add the polenta and 1 teaspoon of salt and whisk until the mixture comes back to a boil. Turn the heat down to medium and cook for 2 minutes, whisking regularly, until the mixture has thickened. Remove from the heat and allow to sit for a few minutes.
- Step 6
Remove the cinnamon stick from the chile oil and gently reheat the oil for 1 minute over medium heat, until loosened.
- Step 7
To serve, pour the polenta onto a lipped platter, then scatter the mushrooms and the tomato mixture over. Top with the hot oil, thinly sliced scallions and the cilantro.
Private Notes
Comments
Start the tomatoes roasting, then add the mushrooms 5 minutes later so that both are done at the same time. Apparently tomatoes take a little longer to roast than mushrooms.
I made this tonight. I always follow the recipe the first time to experience what the chef intended. Excellent! I would not change a thing. Fast, easy, and super tasty. Thank you Yotam Ottolenghi
Made this tonight and it was delicious! A keeper, although I added a generous handful of Parmesan to the polenta.
The only thing I altered was making regular polenta vs quick cooking, since I have a stash of Anson Mills and it is too good to not use every time. Other than that, followed this to a tee, delighted by his chili oil. I made it a good few hours in advance so it could marinate. Deceptively simple, but the flavors dance around forever.
Took to a meeting of NORTH TEXAS MYCOLOGICAL ASSOCIATION potluck. It was a hit!
Just a warning: my garlic and ginger burned instantly when I added them to the hot oil. I’ll try again- we loved the mushrooms and tomatoes and can’t wait to enjoy them with the intended sauce.