By now, I hope you’ve been to the Saturday Market on The Green. It’s wonderful things like this - and the wonderful people that make these things happen - that remind me what an amazing place I am lucky enough to live in.
I came to the market ill-prepared. I was just going to take a look around. I ended up leaving with bags of produce from Against The Grain, 6 flower baskets from Reed’s Produce, and a whole lot more.
But the bag I was most excited about was the Phillips Exotic Mushrooms. I know the company well as I worked with them for many years when I lived in Chester County - great people, quality products - the best.
Jim Angelucci was the General Manager there and he got me hooked on all thing mycologic. And I’m still hooked. He also got me hooked on ice cold vodka martinis, but that’s another story.
INGREDIENTS
1 cup dried polenta
4 cups chicken or veggie stock
2 tablespoons extra virgin olive oil
1 pound mixed wild mushrooms (See the photo of my three, below)
kosher salt and pepper
6 tablespoons butter
4 cloves garlic cloves, minced
I shallot, chopped fine
1 cup fresh basil, roughly chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh chopped sage
1/2 cup dry white wine or dry Vermouth
1 tablespoon fresh lemon juice
1/2 cup (or more) Parmesan cheese - grated
1/2 cup chopped pecans, toasted
METHOD
Cook the polenta according to package directions but using stock, not water. I do mine in the Instant Pot - 9 minutes on high and it’s done.
Clean the mushrooms the best you can, but try to avoid soaking or running them under a lot of water. They’re like little sponges and it will dilute the flavor of the fungi.
Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and shallot.
Season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes.
Reduce the heat to medium. Add the butter, garlic, half of the basil, the thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
Slowly add the wine and then the lemon juice and bring to a simmer over medium heat.
This is all about the toppings. On top of your big bowl of polenta, add the mushroom mixture, the herbs, the pecans and cheese. Dig in with friends.
And make sure to thank Phee Price and John Reaves for this newest idea...
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