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
4 as a side
wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles)
prepared polenta (I let harden to form a square)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.