Wild Mushrooms with Truffled Soft Polenta & Parmesan
D'Artagnan | Yield: Serves 4
This comforting recipe comes together quickly and makes a satisfying dinner, no meat needed. Any combination of wild and cultivated mushrooms will work, so use your favorites or what’s in season. Don't skip the miso paste - it adds depth and a boost of umami.
- 5 cups water
- 1 ½ cup coarse cornmeal or polenta
- ¾ cup whole milk, at room temperature
- 1 cup finely grated parmesan cheese, plus more for serving
- 6 tablespoons Black Truffle Butter, divided use
- Salt and pepper, as needed
- 1 medium shallot, finely chopped
- 1 clove garlic, finely chopped
- 1lb mixed mushrooms, such as chanterelle, shiitake, hon-shimeji, and/or maitake; roughly chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup white wine
- ¼ cup chicken stock
- 1 tablespoon miso paste
- In a large heavy pot over high heat, bring 5 cups water and a teaspoon of salt to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring often, until the mixture thickens and polenta is tender, about 10-15 minutes. Remove the pot from the heat; stir in milk, cheese, and 3 tablespoons truffle butter. Taste for seasoning, adding salt and/or pepper, if needed. Keep warm.
- Heat 2 tablespoons of black truffle butter in a large straight-sided sauté pan over medium heat. Add shallot and garlic; sauté until shallot is softened and translucent. Add mushrooms, turning to coat. Season with salt and pepper. Sauté until mushrooms have released most of their water and are just cooked through. Raise heat to medium-high; stir in thyme and sauté about one minute more. Carefully pour in wine, scraping up any browned fond in the bottom of the pan. Stir miso paste into chicken stock then add to pan. Cook until liquid has reduced and thickened. Stir in remaining 1 tablespoon truffle butter, turn mushrooms to coat.
- Transfer polenta to a warm serving dish and top with mushroom mixture. Serve with additional parmesan, if desired.