Truffled Wild Mushroom Polenta Bowls
A luxurious mix of oyster and shiitake mushrooms sautéed in truffle oil over smooth polenta.
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Ingredients
- 1 cup Yellow cornmeal (polenta)
- 4 cups Chicken or vegetable broth
- 1/4 cup Heavy cream
- 3 tablespoons Unsalted butter
- 8 ounces Fresh Oyster mushrooms, sliced
- 8 ounces Fresh Shiitake mushrooms, sliced
- 2 teaspoons Black truffle oil
- 1/2 cup Grated Parmesan cheese
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 pinch Salt and black pepper
Instructions
- 1
In a large saucepan, bring the broth to a rolling boil over medium-high heat.
- 2
Slowly whisk in the cornmeal in a steady stream to prevent clumps, then reduce heat to low and cover.
- 3
Cook the polenta for 30-35 minutes, whisking every 5 minutes, until the mixture is thick and creamy.
- 4
While polenta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat until foaming.
- 5
Add the oyster and shiitake mushrooms to the skillet; sauté for 8 minutes until browned and moisture has evaporated.
- 6
Stir in the minced garlic and thyme, cooking for 1 minute more, then season with salt and pepper.
- 7
Finish the polenta by stirring in the remaining butter, heavy cream, and Parmesan cheese until fully melted.
- 8
Divide polenta into bowls, top with the sautéed mushrooms, and drizzle each serving with truffle oil.
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