Fresh Porcini Mushrooms and Polenta (polenta con funghi porcini)
I’m feeling pampered. This past weekend, the hubby ‘D’ cooked every single meal. Some time ago, this would have probably annoyed me. The kitchen is/was my domain. But, I’ve come to realize that he does this because:
1. He actually really likes to cook. Over the weekends, he has the time and energy to do it. D is also ridiculously slow in the kitchen. He says it’s because he’s always rushing in life, and the kitchen is the one place where he doesn’t have to.
2. It’s his way of showing me how much he cares.
Saturday, after I commented that I really wanted to have porcini mushrooms and that I still hadn’t had any for the season, D took me to the market so we could pick some out.
From there, he took it upon himself to very carefully clean each and every mushroom, peeling the dirt filled ends, brushing the tops with a firm brush, then wiping the tops with a damp cloth. 750 grams of porcini took him about 45 minutes to clean.
Day one, he made polenta with sautéed porcini mushrooms. Day two, he made risotto with you guessed it sautéed porcini mushrooms. He’s a bit of a monotonous cook. (He calls them his signature dishes). Fortunately, the things he makes he does incredibly well.