Go Back Email Link
–+ servings

Sautéed foraged mushroom with cheese topped polenta

This is influenced by a porcini and chestnut mushroom dish I make but the I decided on a different method to both simplify and ensure that the trooping funnel is well cooked. Take the quantities listed here with a pinch of salt - pun intended. In reality, the only part I measured was the polenta.
For the mushroom mix, use what mushrooms you have. I used 3 small trooping funnel, 5 porcelain funghi, a few very young common puffballs and 1 inkcap. This was for one very generous serving. I doubled up the quantities for the recipe. The trooping funnel have quite a bit of flavour but you could add some rehydrated porcini.
Porcelain funghi have a slimy surface which is a fine skin that easily peels off when you start using the mushroom brush on it. Totally cut out the thin stalk with a sharp knife.
I kept the herbs light. I wanted to bring out the taste of the mushrooms without being too herby.
For the cheese, I have suggested Taleggio or Emmental, which are quite different to each other, however you could also substitute Brie or Camembert with the rind removed.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 2 servings
Calories 488 kcal

Equipment

  • Frying pan with lid or cover
  • Large saucepan

Ingredients
  

  • 250 g fresh wild mushrooms
  • 10 g dried porcini optional
  • 1 Tbsp olive oil
  • 3 cloves garlic thinly sliced and chopped
  • pinch salt
  • ½ tsp thyme or a sprig fresh thyme
  • ¼ tsp oregano

Polenta

  • 1 cup polenta
  • 4 cups vegetable stock just short of 1 litre
  • 30 g Taleggio or Emmental cheese grated

Instructions
 

Mushrooms

  • Clean the mushrooms well and pat dry with paper towel
  • Slice the trooping funnel to 5mm strips, if the stems are not fibrous then they can be used too, thinly sliced
    Small porcelain funghi can be kept whole or just cut in half. Slice the other mushrooms thinly, especially any stems; keep the caps of the shaggy inkcaps separate as they have a shorter cooking time.
  • Heat up a medium sized frying pan to a medium high heat adding 1 tbsp olive oil. Add the trooping funnel mushrooms with a sprinkle of salt, and fry for 2 minutes, stirring a couple of times. Turn down to a medium low to medium heat and put the lid on the frying pan.
  • Let the trooping funnel cook until 10 minutes after you first put them in the pan. Then add the garlic and the other mushrooms, except the caps of the shaggy inkcap (if using any). Stir through and cook for about 4 minutes. Add the shaggy inkcaps and the herbs and cook for another 2 minutes.

Deglaze

  • Add a splash of white wine and allow the wine to reduce.
  • Set the pan aside with the lid on to keep warm.

Polenta

  • Make the stock and add into a deep pan and set to a medium heat
  • Add the polenta and keep stirring. I use a whisk to stir almost continuously until the polenta is thickened.

Assembly

  • Serve the polenta directly into large soup or pasta bowls. Sprinkle the grated cheese over the surface. Microwave each dish for 30-40 seconds to soften/melt the cheese.
    Spoon the mushroom mix over the top and serve with a few twists of freshly ground black pepper.

Nutrition

Calories: 488kcalCarbohydrates: 83gProtein: 13gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 2071mgPotassium: 590mgFiber: 5gSugar: 8gVitamin A: 1492IUVitamin C: 2mgCalcium: 100mgIron: 2mg
Keyword foraging
Tried this recipe?Let us know how it was!