A dry and complex Spanish wine, Tempranillo, needs to have something savory enough to balance with. Mushrooms are a great ‘umami’ savory flavor base that when cooked simply with a little marinara create a flavor profile that showcases the earthy and hearty quality of such an amazing wine. Good food compliments good wine and this simple meal is filling and fulfilling!
Heat medium skillet over medium high heat and drizzle pan with olive oil.
Cook polenta rounds on each side until a crust forms, about 4-5 minutes per side.
Remove from heat and set aside.
Cook mushrooms in a medium skillet over medium-high heat until mushrooms have softened, about 5-7 minutes.
Add olive oil, garlic, and 1 Tbsp of the parsley and cook for 2 minutes.
Meanwhile place marinara sauce in a small saucepan and heat over low heat to warm through.
To assemble, top the polenta rounds with a spoonful of marinara sauce, a few sauteed mushrooms and some parmesan cheese.
Drizzle with truffle oil, sprinkle remaining parsley on top and serve warm.
1 roll premade polenta, sliced into rounds approximately 1/2 inch thick
8 oz wild mushrooms, thinly sliced
1 clove garlic, minced
1 Tbsp olive oil
2 Tbsps fresh chopped parsley
1 cup Marinara sauce, preferably mushroom flavored.