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Chanterelles for Shroom. How about

Crispy Polenta Cakes with Wild Mushroom Ragoût

1 cup coarse polenta
½ cup Parmigiano Regiano Cheese
4 tablespoons unsalted butter
2 tablespoons chopped fresh flat leaf parsley
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 lb. Chanterelles, or mixed fresh wild mushrooms, trimmed and sliced
3 cups chicken stock
½ cup heavy cream
2 cups all-purpose flour for dusting polenta
1 cup olive oil for frying
Freshly ground pepper

Bring 6 cups (48 fl oz) of water and 1 teaspoon salt to a boil. Lower the heat to medium and slowly add the polenta in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes. Change to a wooden spoon and continue to simmer, stirring occasionally, until the spoon stands in the polenta, 15 to 25 minutes. Add the Parmigiano and 2 tablespoons of the butter and mix well.

Season with salt and pepper. Immediately spread the polenta in a buttered 9- x 9-inch pan. Smooth the top with a rubber spatula and refrigerate. Combine the parsley and garlic and chop together until very fine. Reserve.

Mushroom Ragoût
In a large skillet, melt the remaining 2 tablespoons butter with the extra-virgin olive oil over high heat. Add the wild mushrooms and cook, stirring occasionally, until golden and the mushroom liquid has evaporated, 7 to 10 minutes. Remove the mushrooms and set aside. Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes. Season with salt and pepper.

Score the polenta into six 3 x 4 ½-inch squares. Halve each square diagonally to make 2 triangles. Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly.

Heat ½ inch of olive oil in a large, deep frying pan until the oil sizzles and a tiny piece of polenta turns golden on contact, 375ºF. Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides. Drain on paper towels.

To serve, place 2 hot polenta triangles on each plate. Warm the mushroom ragoût and spoon over the polenta.

Serve immediately.

Wine Suggestion
Chardonnay or Pinot Noir (from California)

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