The combination of meaty savory mushrooms and billowy polenta was very delicious and satisfying. The
recipe was from The New York Times. According to someone's review, I tripled mushrooms. My mushroom choice was mixed of beach, crimini, and baby bella. Basically, mushrooms were just sautéed, seasoned and placed on polenta. It was simple cooking but tasted complex. J liked the dish too although he said no more mushrooms for a while when we finished the same dish on Day 2. Perhaps strong "umami" from mushrooms two days in a row was a little overwhelming.
