Beruflich Dokumente
Kultur Dokumente
Now that our co-ops offer such a wide variety of locally grown fungi, try
shiitake, large-stem oyster, lion’s manes, chantrelle, porcini, and others – from our
Forest Mushrooms.
containers that trap in moisture and make mushrooms soggy, expediting decay. The
big debate when preparing mushrooms is whether or not to rinse before cooking.
They are like sponges, sucking up water, which makes them difficult to sauté and
brown. It’s best to clean mushrooms with a damp paper towel, or dust off the dirt
and grit with a pastry brush. When sautéing mushrooms, don’t overcrowd the pan.
You want enough room for the liquid to evaporate so they don’t steam.
Polenta with mushroom duxelles makes a wonderful meal; but the two
components are terrific in other dishes as well. So, double the recipes to enjoy now
You can double this recipe to have leftover polenta. Just spread it in a pan to
store in the refrigerator, covered for four to five days, so that it’s ready to cut into
cakes or triangles. If you don’t have time for the mushroom duxelle, simply top the
2 teaspoons salt
1 quart water
2 tablespoons butter
Fill the bottom half of a double boiler, or a large pot, with 4 to 6 inches of
In the top pot of a double boiler, or a smaller pot, stir together the polenta,
salt, and water. Set over high heat and bring to a boil. Stir and then remove this pot
and set into the larger pot of simmering water. Cover the polenta and cook, and stir
once or twice, until smooth, shiny, and slightly sweet, about 1-1/4 hours. Taste for
To make the polenta cakes: turn the polenta into a baking dish or pan and
spread to ½-inch thick. Using a round biscuit cutter or juice glass, cut rounds of the
polenta for patties. Melt the butter in a skillet over medium-high heat. Sear the cakes
Mushroom Duxelles
I’ve taken some liberties with the classic duxelles recipe by adding tomato
paste for color and a splash of wine for tang. Duxelle will store for about a week in
In a medium skillet set over medium heat, melt the butter and sauté in the
shallot, garlic, mushrooms and thyme. Stir as the mushrooms release their juices
and continue stirring until the pan becomes slightly dry, about 7 to 10 minutes. Stir
in the tomato paste and cook until it begins to brown slightly, about 1 minute. Stir
in the wine, scraping up any of the bits that have clung to the pan, and cook until the
liquid has reduced to a glaze. Season with salt and pepper to taste. Serve over the
polenta.