Wild Mushrooms and Polenta

Indulge in the rich flavors of this creamy Wild Mushrooms and Polenta recipe. Perfectly seasoned, sautéed mushrooms nestle atop golden, crisp polenta discs, creating a delightful contrast of textures. The dish is brought together by a velvety, homemade mushroom sauce, enriched with a touch of buttery goodness and a hint of Parmesan. This recipe promises a comforting, savory experience with every bite. It's versatile enough for vegetarians and vegans with simple swaps and can be a delightful addition to any meal, offering a touch of elegance and a burst of flavor.

Recipe provided by Adventurer Holly!

Ingredients

• 3/4 log of polenta, cut into 1/2 to 1/4” discs

• 1 Adventurer’s Bounty (1/2 lb) pack mushrooms, cleaned and diced large (can be wild or hyperlocal! Any gourmet mushroom works)

• 1/2 stick of butter, divided

• 2-3 cloves of diced garlic (optional)

• 2-3 tbsp schmaltz or high heat fat/oil

• 2 tbsp flour

• 2 cups stock

• 1/2 cup milk (approx.)

• Mushroom liquid (reserved from cooking)

• Salt to taste

• 1/2 cup freshly grated Parmesan cheese

• Chives for garnish (optional)

Directions

1. Prepare Mushrooms:

   • Clean and cut up mushrooms.

   • In a steel skillet, melt half the butter over medium-high heat, then reduce to low to gently brown the butter, stirring occasionally until it turns golden. This will take about 10 minutes.

   • Season mushrooms with MSG, salt, and optional garlic. Sauté in the skillet over medium heat until lightly browned, about 5 minutes. Drain and reserve the liquid in a cup or bowl.

   • While they’re cooking, shred the parmesan and set aside.

2. Cook Polenta:

   • Slice the polenta log into 1/2 to 1/4 inch discs.

   • Season polenta discs with salt. In the same skillet, add the remaining butter and schmaltz (or oil). Cook polenta over medium heat until lightly browned on each side. Remove and set aside. Leave the browned bits in the pan for extra yumminess.

3. Make Roux and Sauce:

   • Reduce heat to low. Add flour to the skillet, stirring to form a loose paste. Cook for 3 minutes. Stir, stir, stir.

   • Gradually whisk in reserved mushroom liquid and stock. Add milk and simmer until slightly thickened, about 5 minutes. Turn up heat if it’s not bubbling.

   • Stir in cooked mushrooms and Parmesan until well combined and thickened. Adjust consistency with additional liquid if necessary (milk, stock, etc.).

4. Serve:

   • Plate polenta discs and top with mushroom sauce. Garnish with chives if desired.

Notes: To make it vegetarian, use vegetable stock and avocado oil instead of schmaltz. And for vegan, omit Parmesan and just add some extra seasoning, sub a nut/oat/soy milk, or omit entirely.