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Spicy Roasted Mushrooms With Polenta
50%
1
cooking.nytimes.com
By cooking.nytimes.com

Spicy Roasted Mushrooms With Polenta

Instructions
Prep:15minCook:30min
Updated at: Mon, 28 Jul 2025 04:32:02 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1/2 cup vegetable oil
½ cupvegetable oil
1 cinnamon stick
1cinnamon stick
1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
fresh ginger
peeled and cut into thin matchsticks
1 tablespoon Aleppo pepper flakes or 1 ½ teaspoons crushed red pepper
1 tablespoonAleppo pepper flakes
or 1 1/2 teaspoons crushed red pepper
2 garlic cloves, finely grated
2garlic cloves
finely grated
2 teaspoons soy sauce
2 teaspoonssoy sauce
1/2 teaspoon cumin seeds, lightly crushed in a mortar and pestle
½ teaspooncumin seeds
lightly crushed in a mortar and pestle
1/2 teaspoon Sichuan peppercorns, lightly crushed in a mortar and pestle
½ teaspoonSichuan peppercorns
lightly crushed in a mortar and pestle
12 ounces cherry or grape tomatoes
12 ouncescherry tomatoes
or grape
5 scallions, trimmed and cut into 1-inch pieces, plus 1 scallion for garnish, thinly sliced at an angle
5scallions
trimmed and cut into 1-inch pieces, plus 1 scallion for garnish, thinly sliced at an angle
Salt
salt
1 pound mushrooms (any combination of oyster, portobello, trumpet or baby bella mushrooms), cut into 1/4-inch strips or slices
1 poundmushrooms
any combination of oyster, portobello, trumpet or baby bella mushrooms, cut into 1/4-inch strips or slices
1 1/4 cups/170 grams quick-cooking polenta
1 ¼ cupspolenta
quick-cooking
1/4 cup roughly chopped fresh cilantro
¼ cupfresh cilantro
roughly chopped

Instructions

View on cooking.nytimes.com
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