Wild Mushrooms over Soft garlic Polenta

Francko's wild 'shrooms over polenta  !

Yield: 6



  • 2 pounds mushrooms(chanterelle,oyster , shiitake, portobello)
  • 3 tablespoons Earth Balance or other Butter alternative
  • 2 tablespoons olive oil, more as needed
  • 1 large red onion, chopped
  • 3 cloves garlic
  • A tablespoon of chopped fresh thyme leaves
  • 1/2 cup white  wine
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 1 tablespoon flour
  • A handful chopped fresh parsley
Soft Polenta 
  • 3 cups vegetable  stock
  • 1 cup polenta
  • 2 tablespoons Earth balance  or other butter alternative
  • 3 garlic cloves , finely chopped
  • freshly ground black pepper

Directions Polenta

  1. Cook polenta according to instructions. When it is fully cooked, stir in''butter'',garlic,   and pepper to taste. Serve immediately.

Directions Mushrooms

  1. Clean and quarter the mushrooms. Heat just two tablespoons of the''butter'' with one tablespoon of the olive oil and sauté the mushrooms until cooked and golden. Remove. Heat the other spoonful of olive oil (adding more if you need it) and sauté the onion until soft. Add the garlic for one minute. Deglaze with the wine and reduce to no more than a spoonful. Add the stock, the thyme, and the mushrooms, season with salt and pepper, and cook until the stock has reduced by half. Knead together the flour with the last tablespoon of ''butter'' and stir it in. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir through the parsley. Spoon the mixture on the polenta

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