One of the things I love most about farmers markets is discovering that something unexpected is in season. I always buy whatever it is, whether it was on my shopping list or not, and rush home to enjoy it immediately. While the markets have not been operating or only just recently on a limited basis, I have been fortunate to be able to buy from a group of local farmers who are delivering weekly in Chicago. Everything is just-picked-yesterday fresh and oh so flavorful.
Recently I noticed on the list of offerings that they had a profusion of Snow White and Blue Oyster mushrooms, which I immediately added to my pre-order. When they came, they were so picture-perfect I hardly wanted to eat them. So I took a picture.
Then I raided the cupboards to see what I could find to go with them. I love the French way to prepare the large, fancy types of mushrooms and could eat a whole pan full by itself. But good sense forced me to find something simple to be a base and turn them into a complete dinner. I didn’t want to overwhelm the pure fungi flavor so when I found a small amount of polenta in the back of the grain section of the pantry, I knew that would be the perfect pairing.
Anyone who knows me knows all about my lack of patience; my cooking is the perfect example of quick-to-make yet filled-with-flavor items. Polenta is one of the things I love but often pass on. If you refer to the package directions, it urges you to stand over a lovely pot of bubbling gruel for many minutes, stirring, stirring, stirring. I cook alone – I don’t have extra hands to stir while I do other things. So imagine my delight when I discovered a short-cut baked version. It may make my true Italian friends cringe, but it works for me and it will work for you too. (If you have time and extra hands, follow the traditional instructions to be the base for this dish; I won’t judge.)
It might be a good idea to make a double batch of the mushrooms, though. Any leftovers make a great omelet filling or to be served scattered over a grilled steak or chicken breast. Not that there will be any leftovers; I’ve known some folks to just eat these straight out of the pan when no one is around to see.
Choose a high quality but lightly flavored oil so the mushrooms are not overwhelmed. If you need a supply, The Chopping Block is doing curbside pickup at Lincoln Square. You can view the offerings under the SHOP tab in the top navigation.
For much more information on growing, prepping and cooking mushrooms, refer to our blog posts where you will find:
- How to Cook Maitake or Hen of the Woods Mushrooms
- How to Dry and Preserve Morel Mushrooms
- How to Cook Chicken of the Woods Mushrooms
If you don’t have easy access to specialty mushrooms, try growing them yourself.
For more traditional polenta ideas, check out:
- The Power of Polenta
- Simply Delicious: Maiale al Latte (Milk-Braised Pork)
- Grits vs Polenta
- The Perfect Meal to Celebrate the Leap Year
French-Style Sauteed Mushrooms
Scroll down for a printable version of this recipe
Yields 2 – 4 servings, depending on how they are used
1/4 cup olive oil
8 ounces fresh French mushrooms (i.e. Chantarelles, oyster, etc.) cut into large chunks
2 garlic cloves, finely minced
1/4 cup chopped parsley leaves, plus 2 Tablespoons more for garnish
Fresh ground black pepper and sea salt
1/4 cup white wine or broth
1 Tablespoon butter
Flaky sea salt for finishing
1. In a large skillet (10-12 inch), heat oil over medium high heat. Add mushrooms and let them brown well, about 10 minutes, stirring only once so that they brown nicely.
2. Stir in garlic, parsley, salt and pepper over heat, tossing very well. Continue to cook for 2 minutes until garlic is very fragrant. Quickly add liquid and stir to lift any browned bits. Cook just until wine is nearly evaporated. Swirl in butter just until melted.
3. Serve while hot on top of a bed of polenta, over grilled meats or use as an omelet filling. Garnish with a sprinkle of the chopped parsley and sea salt just before serving.
Polenta Bake
Scroll down for a printable version of this recipe
Serves 4
3 1/4 cups water
1 cup polenta
1 cup corn kernels, thawed if frozen (optional)
1/2 teaspoon salt
a grind of fresh black pepper
1. Preheat oven to 425 degrees. Spray or butter a deep 2-quart casserole.
2. Mix water, polenta (and corn if using) together right in the casserole. Add salt and pepper and stir to blend well so no lumps remain. Bake uncovered, stirring after 15 minutes, until water is absorbed and polenta is tender, but still spoon-able, for about 25 minutes total.
3. Spoon polenta onto serving plates, top with the sauteed mushrooms and sprinkle with parsley and salt.
French-Style Sauteed Mushrooms and Polenta Bake
Ingredients:
- ¼ cup olive oil
- 8 ounces fresh French mushrooms ( ie Chantarelles, oyster, etc) cut into large chunks
- 2 garlic cloves, finely minced
- ¼ cup chopped parsley leaves plus 2 Tablespoons more for garnish
- Fresh ground black pepper and sea salt
- ¼ cup white wine or broth
- 1 Tablespoon butter
- Flaky sea salt for finishing
- 3 1/4 cups water
- 1 cup polenta
- 1 cup corn kernels, thawed if frozen (optional)
- ½ teaspoon salt
- a grind of fresh black pepper
Instructions:
- In a large skillet (10-12 inch) heat oil over medium high heat. Add mushrooms and let them brown well, about 10 minutes, stirring only once or , so that they brown nicely.
- Stir in garlic, parsley, salt and pepper over heat, tossing very well. Continue to cook for 2 minutes until garlic is very fragrant. Quickly add liquid and stir to lift any browned bits. Cook just until wine is nearly evaporated. Swirl in butter just until melted.
- Serve while hot on top of a bed of polenta, over grilled meats or use as an omelet filling. Garnish with a sprinkle of the chopped parsley and sea salt just before serving.
- Preheat oven to 425 degrees. Spray or butter a deep 2-quart casserole.
- Mix water, polenta (and corn if using) together right in the casserole. Add salt and pepper and stir to blend well so no lumps remain. Bake uncovered, stirring after 15 minutes, until water is absorbed and polenta is tender, but still spoon-able, for about 25 minutes total.
- Spoon polenta onto serving plates, top with the sauted mushrooms and sprinkle with parsley and salt.
