Sautéed Wild Mushrooms with Polenta
Dietary: gluten free
- 250g polenta, ‘easy cook’
- 1 litre water
- 1/2 tsp salt
- 1 tbsp olive oil
- 200g parmesan, grated
- 100g chanterelles
- 250g wood blewits or shitake
- 100g fresh ceps or trompettes de mort
- 1 tbsp olive oil
- 2 shallots, sliced
- 1 garlic clove, sliced
- 1 tbsp shoyu or tamari
- 4 tbsps crème fraîche
- salt and freshly ground black pepper
- To make the polenta, bring the water to the boil in a large saucepan.
- Add the salt and olive oil.
- Remove from the heat and slowly pour in the polenta, stirring continuously with a wooden spoon or strong whisk.
- Return the saucepan to the heat and keep stirring until the polenta is thick and smooth. The polenta is cooked when it falls away from the sides of the saucepan and is no longer granular in texture.
- Stir in the parmesan.
- Pour the cooked polenta into an oiled 30cm ceramic dish or tart tin, smooth over and leave until completely cold and solid.
- Gently clean the mushrooms with a brush and remove any dirt.
- Thinly slice the wood blewits or shitake and ceps. Leave the chanterelles and trompettes de mort whole.
- Heat the olive oil in a frying pan, fry the shallots until golden, add the garlic and quickly stir-fry.
- Stir in the wild mushrooms and cook over a high heat for 3 minutes.
- Stir in the shoyu and crème fraîche.
- Season to taste.
Slice the polenta into triangles or diamond shapes, brush with olive oil and grill or griddle until warmed through. Serve a slice of grilled polenta topped with the sautéed wild mushrooms with stir-fried cavalo nero.
Polenta is made from fine yellow cornmeal. It is very bland on its own, but can be enriched with butter, olive oil, cheese, spices or herbs. The consistency can vary from a soft fluffy paste like mashed potato to a firm thick cake for grilling. Easy cook polenta has been semi cooked and then dried. It takes 5 minutes to cook rather than the traditional polenta, which takes 30minutes of exhausting stirring.