Found in the fall and spring, wild mushrooms can be easily sauteed and served on crostini, with polenta, or as a rustic, yet elegant side to seared scallops or roast chicken. They are so delicious and worth every penny.
Serves 4
1-2 pints wild mushrooms
1 Tbls. butter or olive oil
2 shallots, peeled and finely chopped
1 clove garlic, peeled and minced
3/4 c. chicken stock or water
1/4 c. good white wine
2 sprigs fresh thyme
1 Tbsp. chopped chives
Kosher salt and freshly ground black pepper
1 c. polenta
3 Tbls. butter or olive oil if you prefer
1/2 c. Parmesan cheese, freshly grated
Wash mushrooms by breaking them in half and swishing around in a bowl of lukewarm water until dirt settles to the bottom. Drain to dry. Peel and finely chop shallots and garlic. Add butter, shallots and garlic to a saute pan. Cook for a few minutes until soft. Add mushrooms, stir and add stock (or water), wine, and thyme. Cook for about 20 minutes, until stock is almost absorbed. Turn off heat and cover.
In a large stock pot, bring 6 cups of water with one teaspoon of salt to a boil. Lower the heat to a simmer and slowly add polenta stirring with a whisk until completely mixed together. It will start to make really big bubbles. Turn down to as low as it will go and continue to stir from time to time with a wooden spoon until polenta becomes thick, about 40 minutes. Stir in butter or oil and Parmesan cheese.
Serve polenta topped with sauteed mushrooms and chopped fresh chives.
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