Spinach Polenta with Mushrooms, Leek and Poached Egg | Mushroom Recipes

Name: Spinach Polenta with Mushrooms, Leek and Poached Egg | Mushroom Recipes
Total time: 45 min
Ingredients: 4 cups water; 2 cups chopped spinach; 1 cup polenta; 1 tablespoon butter; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 pound fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped; 1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced; 2 cloves garlic, minced; 1/2 tablespoon white wine vinegar; 4 large eggs; water for poaching; 1 tablespoon white vinegar; fresh chopped chives; salt and pepper, to taste; Parmesan cheese

www.mushroomcouncil.com

This rich and flavorful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms.

View full recipe on www.mushroomcouncil.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mushroomcouncil.com.

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Ingredients

4 cups water
2 cups chopped spinach
1 cup polenta
1 tablespoon butter
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 pound fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1/2 tablespoon white wine vinegar
4 large eggs
water for poaching
1 tablespoon white vinegar
fresh chopped chives
salt and pepper, to taste
Parmesan cheese