Mushroom Stew

Ingredients

• 1/2 ounce dried mushrooms (such as porcini)
• cup hot water, or as needed
• tablespoon sextra-virgin olive oil
• yellow onion, minced
• clove sgarlic, minced
• tablespoon fresh thyme leaves
• pinch ground clove s
• pound sassorted fresh mushrooms, cut into bite size piece s
• salt and ground black pepper to taste
• 1/2 pound stomatoes - peeled, seeded, and chopped
• quart vegetable stock, or as needed
• ounce sinstant polenta
• teaspoon schopped fresh parsley, or as desired

Instructions

1. Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
2. Heat oil in a large pot over medium high heat; cook and stir onion until soft, about 5 minutes. Reduce heat to medium. Stir in garlic, thyme, and cloves; cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
3. Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
4. Bring vegetable stock to a boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.