Wild Mushrooms with Creamy Polenta

August 22, 2013 (CHICAGO) Cooking with Mushrooms:
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


  1. 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.
  2. 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.
  3. 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.

Retro Bistro
1746 West Golf Road
Mt. Prospect, Il
(847) 439-2424

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