Foraged Mushrooms and Polenta Recipe

BY: ERIK OBERHOLTZER

Autumn is here and that means wild mushrooms! Finding a bunch of edible mushrooms is like catching your first fish as a kid. This past week I came across some beautiful chicken of the wood mushrooms growing on a fallen log I had been observing for some time. With about ten pounds of woody deliciousness, I have been cooking away while they are available.

Ingredients

• 4oz Freshly picked chicken of the wood mushrooms, sliced thin

• 3 Garlic cloves, sliced thin

• 1 sprig fresh thyme

• 1 tsp of freshly ground cumin, fenugreek, black pepper, coriander, sea salt

• 3 pints good chicken stock ( can sub vegetable stock if preferred )

• 2 Tbsp extra virgin olive oil

• ½ cup chopped parsley

• 1 cup Polenta or grits

• 3oz organic butter

• 1 leek, sliced

• 1 cup local hard cheese, grated on a microplane

Method

• For the mushrooms, place olive oil in a heavy pan under medium heat. Add mushrooms and brown slightly. Once color is achieved add garlic, salt and spice mix to toss. Add 1 pint of stock with thyme and reduce flame to simmer for about 5 minutes.

• For the polenta, add butter to a heavy saucepan and melt over medium heat. Add leeks, salt and pepper and allow to soften without color. Add stock and bring to boil then stir in polenta to cook for about 20 minutes or until soft. Stir in grated cheese (parmesan or manchego if a comparable local is not available). 

• Place the hot polenta into a bowl and top with the hot mushrooms. Drizzle with a bit of extra virgin olive oil and parsley. Awesome for a brisk autumn day!