Ease of Preparation: Medium
Yield: 4 servings
Sautéed Wild Mushrooms
Ingredients:
¼ cup (60ml) olive oil
2 shallots, peeled and chopped
2 cloves of garlic, minced
4 cups (960ml) assorted wild mushrooms, roughly chopped
1 tablespoon (15ml) thyme, roughly chopped
2 tablespoons (30ml) butter
Salt and pepper
Method:
In a large skillet, heat oil over medium-high heat.
Add shallots and garlic and cook for 2 minutes, or until soft.
Add mushrooms and thyme and cook for 6-8 minutes, or until golden brown and slightly soft.
Add butter and cook for another 2 minutes.
Season with salt and pepper.
Remove from heat. Reserve for assembly.
Polenta Gratin with Sautéed Wild Mushrooms
Ingredients:
2 cups (480ml) chicken stock
2 cups (480ml) water
Salt and pepper, to taste
2 tablespoons (30ml) olive oil, plus extra for drizzling
2 tablespoons (30ml) butter, plus extra for greasing the baking dish
1 cup (240ml) instant polenta
½ cup (120ml) finely grated Parmesan cheese
½ cup (120ml) thinly sliced Taleggio cheese
Sautéed Wild Mushrooms
2 tablespoons (30ml) fresh parsley, chopped
Juice of 1 lemon
Method:
Bring water and chicken stock to a simmer in a saucepan over medium-high heat.
Add salt, pepper, olive oil, and butter and stir.
Add polenta and whisk vigorously.
Reduce heat to medium-low, add Parmesan cheese and cook for 4-5 minutes, stirring constantly.
Once nicely thickened, remove from heat.
Grease 8×8” baking dish with butter.
Transfer polenta to baking dish and spread evenly.
Let cool in refrigerator until completely set, about 30 minutes.
Pre-heat oven to 375 F (190 C) degrees.
Remove polenta from baking dish and cut into even squares.
Arrange polenta portions into a skillet, top with Sautéed Wild Mushrooms and sliced Taleggio cheese.
Place skillet into the oven and bake for 12-15 minutes.
Once cheese is bubbly and edges of polenta are golden, remove from oven.
Serve portions of hot polenta with mushrooms.
Garnish with parsley and drizzle with olive oil and lemon juice.
*Serve with Braised Veal Breast. See Recipe.
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