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
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Ingredients
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1/2 pound
wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles)
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1 pound
prepared polenta (I let harden to form a square)
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2 tablespoons
butter
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2 tablespoons
flour
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1 cup
vegetable or chicken stock
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2 tablespoons
heavy whipping cream
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1/8 cup
shaved or grated parmesan
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salt and pepper to taste
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Egg over easy (optional)
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2 tablespoons
olive oil
Directions
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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.
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Melt butter in a pan and saute the mushrooms in the butter for about 5 minutes and let the juice release.
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Take mushrooms out of the pan and add flour.
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Stir until mix above has thickened.
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Add the broth, let thicken and reduce heat.
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Add the cream and cheese and stir.
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Add the mushrooms back to the sauce. Add salt and pepper to taste.
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Pour the mushroom sauce on top of the polenta.
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In a separate pan, fry an egg so that the yolk remains runny and top off the polenta dish. Add black pepper as desired.
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.
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