Spicy Roasted Mushrooms With Polenta
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By cooking.nytimes.com
Spicy Roasted Mushrooms With Polenta
Instructions
Prep:15minCook:30min
Updated at: Sun, 22 Mar 2026 18:44:42 GMT
Nutrition balance score
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Ingredients
4 servings
½ cupvegetable oil
1cinnamon stick
fresh ginger
peeled and cut into thin matchsticks
1 tablespoonAleppo pepper flakes
or 1 1/2 teaspoons crushed red pepper
2garlic cloves
finely grated
2 teaspoonssoy sauce
½ teaspooncumin seeds
lightly crushed in a mortar and pestle
½ teaspoonSichuan peppercorns
lightly crushed in a mortar and pestle
12 ouncescherry tomatoes
or grape
5scallions
trimmed and cut into 1-inch pieces, plus 1 scallion for garnish, thinly sliced at an angle
salt
1 poundmushrooms
any combination of oyster, portobello, trumpet or baby bella mushrooms, cut into 1/4-inch strips or slices
1 ¼ cupspolenta
quick-cooking
¼ cupfresh cilantro
roughly chopped
Instructions
View on cooking.nytimes.com
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Notes
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