Lobster mushroom confit with white polenta and wilted galinsoga
An example of how you might serve lobster mushroom confit, as a vegetarian entree. Meat can be added.
Course: Appetizer, Main Course
Keyword: Galinsoga, Lobster Mushroms
Lobster mushroom confit and some of the flavorful oil from the confit
Cooked soft polenta
Generous amount fresh chives or other herbs like parsley, cilantro, etc
Fresh lemon juice, to taste
Bring the contents of the jar of mushroom confit to a boil, then turn down the heat to low and cook for 20 minutes or so while you prepare the rest of the ingredients.
Prepare some soft polenta and wilted greens, I used galinsoga, but any summer green you like is fine.
When the mushrooms are hot throughout, spoon some soft polenta into a serving bowl, along with some wilted greens, garnish with a healthy amount of lobster mushroom confit per person, season generously with chives, sprinkle with a dash of lemon juice and some of the reserved oil, and serve.