Spicy Roasted Mushrooms with Polenta by Ottolenghi

cooking.nytimes.com

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

½ cup vegetable oil

1 cinnamon stick

1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks

1 tablespoon Aleppo pepper flakes or 1 ½ teaspoons crushed red pepper

2 garlic cloves, finely grated

2 teaspoons soy sauce

½ teaspoon cumin seeds, lightly crushed in a mortar and pestle

½ teaspoon Sichuan peppercorns, lightly crushed in a mortar and pestle

12 ounces cherry or grape tomatoes

5 scallions, trimmed and cut into 1-inch pieces, plus 1 scallion for garnish, thinly sliced at an angle

Salt

1 pound mushrooms (any combination of oyster, portobello, trumpet or baby bella mushrooms), cut into ¼-inch strips or slices

1¼ cups/170 grams quick-cooking polenta

¼ cup roughly chopped fresh cilantro

Directions at cooking.nytimes.com

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