This is not really a serious recipe as it contains only 2 main ingredients and it is so easy to make, but this combination is so amazingly delicious that I couldn’t help sharing it. And, of course, it’s gluten free, dairy free and very garlicky 🙂
All you need is:
Fresh button mushrooms (champignons) – 400-500 grams
Some polenta – warm or hot
Garlic – 3 cloves and more to serve
Olive oil – 2 or 3 tablespoons
(serves one hungry person)
Wash champignons, drain and clean them, removing any dirt. Then trim thin slices from the ends of the stems.
Add the mushrooms to a pan, sprinkle with some oil, cook for 2-3 minutes, then add 3 crushed garlic cloves and some sea salt. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates or you can just drain the liquid and let them cook for a few more minutes and they are done.
Add polenta to a plate and the mushrooms on top. Serve with a garlic sauce or, as I did, with crushed and finely chopped garlic, salt and a splash of olive oil. Yum!