A couple of years ago, Ruth came up with a recipe for a mushroom and cheddar sub that was out-of-this-world good.  Baby bella mushrooms sauteed in butter and cheddar cheese with caramelized onions melted in…  Served in a french roll.  Outrageously simple and outrageously good.

So… today I’m reminiscing with a customer and she says she makes a variation of it all the time… adds some red wine and serves it over chicken and polenta.

That was 10 o’clock this morning.  I couldn’t wait to get home!

It ws everything I dreamed it would be – and more.  The added wine was perfect.  Just enough liquid to give it a saucier consistency and just another dimension of flavor.  It paired perfectly with the grilled chicken and the creamy polenta. Asparagus on the side finished off the plate.

It was a great meal for a slightly chilly day.  This is definitely going to be a fall and winter staple!