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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Mushrooms remain an Italian tradition

Philomena Corradeno King Features Syndicate

Mushrooms have been a flavor enhancer in Italian cuisine dating back to ancient Rome and the reign of the Caesars. Today we give you a couple of Italian-style dishes you’ll add to your everyday menus.

The Chicken Pizzaiola has the oregano-parsley-tomato flavor that makes pizza so popular. The sausage on polenta is heavily flavored with mushrooms and calls on convenient prepared pasta sauce and instant polenta. If you’re used to cooking regular polenta, by all means substitute that.

For a closer look at mushrooms, plus their nutritional value, send for a free copy of “Fresh Mushroom Booklet,” care of Lewis & Neale, Inc., 35 E. 21st St., 10th Floor, New York, NY 10010. Or, e-mail your request to Fresh Mushroom Booklet, L-N@mushroominfo.com.

Chicken Pizzaiola

4 (6 to 8 ounces each) boneless chicken breasts

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil, divided

1 small yellow onion, diced (about 1- 1/4 cups)

8 ounces white mushrooms, sliced (about 3 cups)

1/2 cup white wine

1 (8-ounce) can tomato sauce

1/2 teaspoon dried oregano or 2 teaspoons chopped fresh oregano

1 tablespoon chopped fresh Italian parsley

Season chicken with salt and pepper. In large skillet, over medium-high heat, heat 2 tablespoons of olive oil. Add chicken and cook until brown on both sides and center is no longer pink, about 15 minutes. Transfer to serving platter and cover to keep warm. To skillet, add remaining 4 tablespoons oil. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms, increase heat and stir until lightly browned, about 5 minutes longer. Pour in wine and stir to scrape any browned bits from the skillet; add tomato sauce and oregano. Reduce heat to low and simmer, uncovered, until slightly thickened, about 20 minutes. Pour sauce over chicken, sprinkle with parsley and serve. Makes 4 portions.

Mushroom and Sausage Ragu on Soft Polenta

1/2 pound (8 ounces) Italian sausage links

2 tablespoons water

2 tablespoons olive oil

1- 1/2 pounds mushrooms, sliced (about 5 cups)

1- 1/2 cups tomato-based pasta sauce

1 teaspoon red wine vinegar

1/2 cup instant polenta

1/2 teaspoon salt

1/4 teaspoon pepper

In large (12-inch) skillet, over medium-high heat, combine sausages and 2 tablespoons water. Cook and stir until browned on all sides, about 12 minutes; remove sausages and drain on paper towels. Drain grease; add olive oil to pan; cook mushrooms until lightly browned and liquid has evaporated, about 12 minutes. Cut sausage in 1/4 -inch slices; add to skillet with pasta sauce, vinegar and water as needed to thin sauce; reduce heat to low. Simmer until hot, about 5 minutes.

Meanwhile, in large microwaveable bowl, combine polenta and 1 cup water; whisk until smooth. Gradually whisk in 1- 1/2 cups water, salt and pepper until smooth.* Microwave on high 4 minutes. Whisk until mixture is well-blended; microwave until smooth, about 4 minutes longer. Serve mushroom and sausage ragu over polenta. Garnish with thinly sliced fresh basil leaves if desired. Makes 4 servings.