A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short.
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This was really tasty and I would say served more like 5 people with a salad on the side. The only things I did differently are cooking off the liquid from the mushrooms and browning them slightly at high heat before adding the vermouth(because I am picky about the texture of my mushrooms and was worried they would be rubbery) and added some more grated parmesan on top which really brought the whole thing together.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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