Monday Recipe: Mushroom & Polenta with Garlic and Sage. 🍄🌾
INGREDIENTS
Polenta
* 4 cups veggie or Letterbox Farm Collective chicken stock
* 1 cup FARMER GROUND FLOUR LLC polenta
* 1/2 cup Westmeadow Creamery chèvre (fresh goat cheese)
* 1–2 tablespoons Ronnybrook Farm Dairy Inc. butter
* salt and pepper to taste
Mushrooms
* 3 cups mushrooms, cleaned: maitake, oyster, shiitake, cremimi &/or king trumpet
* 1–2 tablespoons Fonte Puro sunflower oil & butter (each); the mix is perfect
* 1 shallot, diced
* 2–4 cloves garlic, rough chopped
* 2–3 tablespoons delicious white wine (optional)
*1 tablespoon Juniper Hill Farm Wadhams fresh sage (or: rosemary or thyme)
* A pinch of flaked salt
* A drizzle of daRosario Organics - TruffleKING LLC truffle oil (optional…you’ll be glad you did!)
INSTRUCTIONS
POLENTA:
🌾 Heat stock in a pot and bring to a boil. Once it is boiling, turn the heat down to low and whisk in the polenta to the hot liquid whisking to avoid any clumping. Bring to a simmer, cover and let simmer gently on low heat for 10 minutes, then give a good stir. Cover, simmer 10 more minutes then, stir.
🌾 When the polenta is tender and cooked through, add butter, chevre, add salt & pepper to taste and stir. Remove from heat, cover until ready to serve.
MUSHROOMS:
🍄 While the polenta is simmering, saute the mushrooms. Heat oil & butter over med heat, add shallots, garlic and mushrooms, cook approx 7 minutes until mushrooms release their liquid, lowering heat if necessary. Add salt & pepper. Let the liquid cook off and allow the mushrooms to brown a little. Now’s the time to add wine (if using - feel free to add broth as an option), letting this cook-off. Add sage leaves right at the end and cook for one minute. Taste and season further to taste.
🍄 Plate the polenta and top with the mushrooms.
🍄 Drizzle with truffle oil &/or top with a little chèvre - enjoy!
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