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Author Notes: This is a favorite dish I order every time I go to a neighborhood farm to table-style restaurant. The dish changes based on the mushrooms available at the farmers market that day. My favorite mushrooms for this are the morels and chanterelles. Porcinis are good in this dish as well. As an individual dish, I like to add an egg, with a soft and runny yolk. —edamame2003
Serves 4 as a side
pound wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles)
pound prepared polenta (I let harden to form a square)
cup vegetable or chicken stock
tablespoons heavy whipping cream
cup shaved or grated parmesan
salt and pepper to taste
Egg over easy (optional)
tablespoons olive oil
- Heat the olive oil. Slice the polenta and crisp on both sides, while flattening the slices on the stove. This takes about 10 minutes per side. Set aside.
- Melt butter in a pan and saute the mushrooms in the butter for about 5 minutes and let the juice release.
- Take mushrooms out of the pan and add flour.
- Stir until mix above has thickened.
- Add the broth, let thicken and reduce heat.
- Add the cream and cheese and stir.
- Add the mushrooms back to the sauce. Add salt and pepper to taste.
- Pour the mushroom sauce on top of the polenta.
- In a separate pan, fry an egg so that the yolk remains runny and top off the polenta dish. Add black pepper as desired.
- This recipe was entered in the contest for Your Best Mushrooms
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side