Balsamic Sautéed Wild Mushrooms Over Goat Cheese Polenta
Prep time
Cook time
Total time
Author: Finn
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
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.
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.
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/