This recipe is so good in the middle of the winter when mushrooms are in season and it's freezing outside. Even though I've used specific mushroom varieties in the recipe, it's fine just to see what they have at the store or farmer's market and pick whatever looks the best.
In San Francisco, you can find all these mushrooms at the Allemany Farmers Market, at the Ferry Building Plaza, or usually at Rainbow Grocery. —growitcookitcanit
butter, plus 2 tbs. extra if needed
leeks, thinly sliced
flat-leaf parsley, roughly chopped
sea salt, or to taste
freshly ground black pepper
parmesan cheese, shaved
Polenta with Mascarpone
parmesan cheese, grated
extra sharp cheddar cheese, grated
freshly grated black pepper
In This Recipe
Preheat oven to 350 degrees
Clean the mushrooms with a damp cloth (don't rinse them in water, it ruins the texture). Slice each variety into smaller pieces. Chanterelles or trumpet mushrooms should be sliced into several lengthwise strips, crimini or button mushrooms should be halved. Enoki and Nameko mushrooms will come in large clusters- just slice the clusters into three or four smaller groups, don't actually slice the mushrooms into smaller pieces since they're already so small. Remove the stems from the shiitake mushrooms and slice each cap into several small strips.
(On the stove top) In a medium sized dutch oven, melt the butter on medium heat. Add the leeks and bay leaf and saute for 3-4 minutes, or until the leeks are slightly translucent. Add the mushrooms and parsley and gently saute for 3-4 minutes. Gently stir them to evenly coat with butter. Season with salt and pepper. Cover, and put the dutch oven in the oven for 25 minutes, or until the mushrooms are cooked through.
Take the pot out of the oven, and gently remove the mushrooms with a slotted spoon, setting aside in a bowl. Discard the bay leaf. If there's no butter left in the bottom of the pan, add another 2 tbs. and melt it on medium heat. Add the flour and stir, making a roux. Saute the roux for 2-3 minutes, and then pour in the red wine and chicken broth. Bring to a simmer, and cook for 10 minutes to thicken and reduce into a sauce.
Transfer the mushrooms back into the dutch oven with the sauce. Check the seasoning, adding salt and pepper if necessary. Serve over polenta and top with parsley and shaved parmesan cheese.
Polenta with Mascarpone
Bring 1 c. of chicken stock to a boil in a large pot. Turn the heat to low, and gradually whisk in the cornmeal.
When the mixture comes to a simmer, add in the other 2 c. of chicken broth. Sit in salt, pepper, and garlic powder. Whisk the mixture for 10-15 more minutes. The polenta should be fairly thick now, but if you like it thicker, feel free to cook it another 5 minutes or so.
Turn the flam to very low (so you don't burn the cheese) and stir in the mascarpone, parmesan, and cheddar cheese. Add more salt and pepper to taste.