Balsamic Sautéed Wild Mushrooms Over Goat Cheese Polenta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: serves 2
Ingredients
  • Mushrooms:
  • 200 g mixed mushrooms- chanterelle, oyster, crimini, brown shimeji, white shimeji, maitake, etc.
  • 1 clove garlic, crushed
  • 1 shallot, finely chopped
  • 1 tsp butter
  • 3-4 sprigs fresh thyme, leaves picked
  • 1 Tbsp balsamic vinegar
  • Salt and pepper, to taste
  • .
  • Polenta:
  • 1 cup corn meal
  • 4 cups water
  • 1 tsp salt
  • ½ cup goat cheese, crumbled
Instructions
  1. Melt butter in a medium saucepan over medium heat. Add garlic and shallot and cook for 2-3 minutes until soft, stirring frequently. Add thyme and cook for another minute or so. Add mushrooms and balsamic vinegar and cook for 5 minutes, until softened and fragrant. Salt and pepper to taste.
  2. Bring 4 cups of water to a boil. Add corn meal and stir well. Reduce heat to medium and continue to stir until the polenta is the consistency of oatmeal, approximately 5 minutes. Add salt and goat cheese and stir until well combined.
  3. Serve polenta immediately with mushrooms and balsamic 'gravy' over top.
Recipe by Port and Fin at https://portandfin.com/balsamic-sauteed-wild-mushrooms-over-creamy-goat-cheese-polenta/