This dish is a comforting earthy delight that brings out the deep flavors of wild mushrooms.
Ingredients
For the Mushrooms
- 1 lb wild mushrooms like chanterelles, porcini, morels, etc., cleaned and sliced
- 2 cloves garlic finely minced
- 2 tbsp unsalted butter vegan: Sub with olive oil or high-quality vegan butter or margarine.
- 2 tbsp olive oil
- 1/4 cup white wine optional
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley finely chopped (for garnish)
- Grated parmesan or pecorino cheese Optional for garnish. vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.
For the Polenta
- 1 cup polenta or grits
- 4 cups chicken or vegetable broth you can also use water, but broth gives more flavor
- 1/2 cup grated Parmesan cheese vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.
- 2 tbsp unsalted butter vegan: sub with high-quality vegan butter or margarine
- Salt to taste
Instructions
Prepare the Creamy Polenta
- a. In a medium saucepan, bring the broth to a boil.
- b. Gradually whisk in the polenta or grits. Reduce heat to low and simmer, stirring often, until the mixture thickens and the polenta is tender. This will take about 20-25 minutes for polenta and about 5-10 minutes for grits.
- c. Stir in the butter, Parmesan cheese. Season with salt. If the mixture becomes too thick, you can add a bit more broth or water to reach your desired consistency. Keep warm.
Cook the Wild Mushrooms
- a. In a large skillet over medium heat, melt butter with olive oil. Once heated, add the sliced wild mushrooms.
- b. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
- c. Add the minced garlic and fresh thyme leaves. Continue to cook for another 2 minutes until the garlic is fragrant.
- d. If using wine, pour it into the skillet to deglaze, scraping up any brown bits from the bottom. Allow the wine to reduce by half.
- e. Season with salt and pepper.
Assemble and Serve
- a. Spoon the creamy polenta or grits onto plates or a serving dish.
- b. Top with the sautéed wild mushrooms.
- c. Garnish with fresh parsley and optionally, more grated cheese.
- Serve hot and enjoy the delicious harmony of earthy wild mushrooms and the creamy texture of the polenta or grits. This dish pairs wonderfully with a glass of white wine or a light red.
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