Mushroom Stew

Name: Mushroom Stew
Total time: 85
Yield: 4
Ingredients: 0.5 ounce dried mushrooms (such as porcini); 1 cup hot water, or as needed; 2 tablespoons extra-virgin olive oil; 1 yellow onion, minced; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 pinch ground cloves; 2 pounds assorted fresh mushrooms, cut into bite size pieces; salt and ground black pepper to taste; 1.5 pounds tomatoes - peeled, seeded, and chopped; 1 quart vegetable stock, or as needed; 8 ounces instant polenta; 4 teaspoons chopped fresh parsley, or as desired

Recipe by Allyson from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

4 servings

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0.5 ounce dried mushrooms (such as porcini)
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1 cup hot water, or as needed
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2 tablespoons extra-virgin olive oil
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1 yellow onion, minced
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2 cloves garlic, minced
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1 tablespoon fresh thyme leaves
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1 pinch ground cloves

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2 pounds assorted fresh mushrooms, cut into bite size pieces
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salt and ground black pepper to taste
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1.5 pounds tomatoes - peeled, seeded, and chopped
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1 quart vegetable stock, or as needed
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8 ounces instant polenta
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4 teaspoons chopped fresh parsley, or as desired

Instructions

Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
Heat oil in a large pot over medium-high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.