Categories: Made
Ingredients
- 3/4 Cup Polenta
- 1/4 Pound Cremini Mushrooms
- 1/4 Pound Oyster Mushrooms
- 1/4 Pound Pioppini Mushrooms
- 3 Cloves Garlic
- 1 Large Bunch Chervil
- 1 Large Bunch Chives
- 1 Large Bunch Parsley
- 3 Tablespoons Butter
- 4 Ounces Goat Cheese
Directions
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Prepare the ingredients:
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Wash and dry the fresh produce.
- In a medium pot, heat a big pinch of salt and 3 cups of water to boiling on high.
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Quarter the cremini mushrooms.
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Cut the oyster mushrooms into bite-sized pieces.
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Trim off and discard the root ends of the pioppini mushrooms.
- Peel and mince the garlic.
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Pick the parsley and chervil leaves off the stems; discard the stems.
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Cut the chives into ½-inch pieces.
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Crumble the goat cheese.
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Make the goat cheese polenta:
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Once the pot of water is boiling, slowly stir in the polenta, whisking to break up any clumps. Reduce the heat to low and simmer for exactly 5 minutes, or until thickened.
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Remove from heat and stir in half the goat cheese and half the butter until thoroughly combined; season with salt and pepper to taste. Cover and set aside in a warm place.
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Brown the mushrooms:
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While the polenta cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
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Add the cremini, oyster and pioppini mushrooms.
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Cook, stirring occasionally, 5 to 7 minutes, or until browned; season with salt and pepper.
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Stew the mushrooms:
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Add the garlic to the pan of mushrooms.
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Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
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Add the remaining goat cheese, remaining butter and ¼ cup water.
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Cook, stirring occasionally, 2 to 4 minutes, or until the liquid is slightly reduced in volume and the mushrooms are coated; season with salt and pepper to taste.
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Remove from heat.
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Make the herb salad & plate your dish:
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While the mushrooms stew, in a medium bowl, combine the parsley, chervil and chives. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Divide the goat cheese polenta between 2 bowls. Top with the stewed mushrooms and herb salad. Enjoy!