Let the mushrooms bathe in umami flavors while you finish stirring up a pot of polenta and a rich, comforting dinner is yours.
4 T butter
1 clove garlic, minced
1/2 t dried thyme
2 T shoyu
1 T miso
7 oz mushrooms, sliced
1 T cream or sour cream
Warm the butter in a skillet, and then add the garlic.
When the garlic is fragrant, add the mushrooms and saute for a minute or two.
Clear a little space on one side of the skillet and add the thyme, shoyu and miso and mix together.
Stir everything together, then allow to simmer for a few minutes. If it seems too dry, add a little water or a glug of vinegar.
Once the mushrooms are cooked to your liking, turn off the heat and mix in the cream or sour cream.
Serve atop warm polenta, with plenty of grated gouda.