Magic Shrooms

There are 3 grocery stores in this world that I love to death. Wegman’s in Ithaca, NY. Le Grand Epicerie in Paris. And the grocery section in the Hyndai department store in Seoul. I drop by the GE religiously, that some of the rude French workers have taken a liking to me and greet me in Korean. Weird. But cool. The other day, I couldn’t help myself and bought some yellow oyster mushrooms (pleurots) and tiny mousserons. I know it’s not mushroom season, but they just looked so pretty on display. And I really like pretty things. I came home…abracadabra…et voila!

Sauteed Wild Mushrooms with Creamy Polenta


1 pound wild mushrooms
1 cup instant cook polenta
3 cup milk (or water)
½ cup grated parmesan cheese
½ cup mascarpone cheese
2 tablespoon oil (vegetable or peanut)
4 tablespoon unsalted butter
3 tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper

Heat the milk over high heat. Once the milk comes to a boil, add the polenta and 1 tablespoon of butter. Cook on low heat for about 5 minutes constantly stirring with a wooden spoon. At the end of cooking, incorporate 1 tablespoon of butter, mascarpone and the grated parmesan. Season with salt and pepper. The polenta should be supple and creamy. Keep warm.

PREPARATION of Mushrooms:
Heat the sauté pan with the oil until it is smoking, then add the mushrooms in a single layer. Leave them for about 2 minutes to get the heat back in the pan. Continue frying the mushrooms for another 3 minutes, stirring them a little, until all the juices have evaporated and the mushrooms are well colored. Add the remaining 2 tablespoons of butter and let this cook to a nutty brown, about 1 minute, then add the parsley and as soon as the aroma hits you, season with salt and pepper.

Divide the polenta among 4 dishes, then top each with the sautéed mushrooms. Serve and eat immediately.

The dish was almost perfect. Only if they had some Girolles (baby chanterelles)…woulda been perfectly amazing…


May 18, 2009. Mushroom. Leave a comment.