Wild Mushroom (Hen of the Wood and Puff Ball) with Creamy Polenta Makes 6 portions
- 4 cups whole milk
- 3 cups water
- 2 cups polenta
- ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 pound mushrooms (hen of the wood and Puff ball)
- 2 tablespoon of Truffle oil
- 4 tablespoon extra-virgin olive oil
- 1 garlic clove
- ½ cup chicken stock
- 2 tablespoon chopped thyme
- 1 table spoon lemon peel
- 4 tablespoons butter
- 1 cup grated parmesan cheese
- Bring milk, water, polenta, salt and pepper to a boil in a large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
- Add Mushrooms and 2 tablespoons oil to sauté pan, cook until tender. Stir in garlic and chicken, until lightly reduced, stir in fresh herbs, lemon peel and season to taste with salt and pepper.
- Whisk butter and parmesan into polenta mixture until creamy and divide among plates. Top the polenta with the mushroom mixture and a touch of Truffle oil.
Edible mushrooms come in all shapes and sizes. There is a great deal you can do with them in cooking, from simple dishes to just using them in a range of sauces and meals.
Mushrooms are filled with nutrients, including vitamin B and minerals such as selenium, copper and potassium. Mushrooms are a star on the menu at Retro Bistro. The French restaurant is celebrating 23 years in business.
1746 West Golf Road
Mt. Prospect, Il