The Honey is not a picky eater. He generally eats – and enjoys – just about everything I cook, and patiently indulges my recipe experimentation and culinary pursuits, even if it means eating a lot of leftovers. However, mushrooms are the only ingredient he really protests, so for our meals together I tend to avoid them, and eat my fill when we go out or when he’s not around.
I decided to indulge in a mushroom-centric meal this week, as he’s been away on business, and whipped up this rich, creamy Parmesan Polenta with a luscious topping of sauteed portobello mushrooms in a quick tomato sauce. I love the depth and earthiness that mushrooms bring to a dish like this, but for a fungus-phobe, you could certainly replace the mushrooms with any other quick-cooking veggie of your choosing, for an easy, comforting weeknight supper.