Wild Mushroom Rosemary Polenta Cakes

Wild Mushroom Rosemary Polenta - Bruno Albouze - THE REAL DEAL

Wild Mushroom Rosemary Polenta Recipe

Serves 6. (5 ounces/140g portions).

Mushroom Duxelles
6 ounces (180g) mixed mushrooms (shiitake/oyster/cremini/portobello/porcini…)
2 tsp (4g) porcini powder (optional)
3 ea garlic cloves, germ removed and minced
≈ 2 ea. (70g) shallot, minced
1/2 Tbsp (7.5ml) olive oil
Salt and pepper to taste.
A few drops white truffle oil (optional).

Clean mushrooms and chop into duxelles. In a hot frying pan, sautee duxelles for about 4 min on high. Add shallots, salt and pepper and cook for 3 min more. Add garlic and porcini powder and cook until dry on low heat. Cool and set aside.

2 cups (500g) water
2/3 cup (165g) heavy cream
2 Tbsp (30g) butter
1 ea sprig (3g) fresh rosemary, thinly chopped
1 cup (170g) polenta
1 cup (90g) parmigiano reggiano, grated
Salt & pepper to taste.

Bring to a simmer water, cream, butter and rosemary. Add polenta whisking constantly – bring to a boil and cook for about 25 min stirring every so often on low heat. Remove from heat; add parmigiano and season with salt and pepper to taste – mix in mushroom mixture. Transfer mushroom polenta to a shallow dish lined with plastic wrap – make a 1.5 inch (3 to 4cm) thick flat slab. Let cool and chill overnight or up to 4 days.
Divide into squares or rectangles. Deep fry or pan sear polenta portions on both sides. Keep warm and serve with meat, poultry, fish, veggies or salad. Enjoy!

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