Black Trumpet Mushrooms Polenta
Foraging for Mushrooms on the Trail
|View of Penobscot Bay and Islands on a cloudy day with intermittent rain|
David is home for a total of 4 days before his next departure so we decided to take Rosie on one of our favorite hikes. The hike is easy and only about 3-4 total miles but the pay off views are fantastic!
|Last year, we planted seed garlic for this year's harvest!|
|This is what we used but feel free to try other brands!|
|Black Trumpet Mushrooms|
Polenta Triangles with Black Trumpet Mushrooms
Makes: 4 to 8 servings
1 c. polenta or coarse cornmeal (I used Bob’s Red Mill corn grits)
Pinch o’ Salt
2½ - 3c. water or veggie stock (basically, you want 3 – 1 liquid to grits for this brand)
Pinch o’ Pepper
1 lb. FRESH Black Trumpet Mushrooms, OR an assortment of your favorites OR plain white button, sliced
1 – 2 T. Olive Oil *
1 T. chopped fresh thyme
¼ c. dry white wine
1 T. garlic, minced, or more to taste
*YES this recipe calls for oil! If you would like to avoid it, you could use pan spray or a dry, non-stick skillet with veggie stock or wine standing by if mushrooms begin to stick.
1. Cook the polenta (or grits) in a medium saucepan with pinch of salt & slowly whisk in water or veggie stock. Set the pot over medium-high heat and bring almost to a boil. Reduce the heat to low and bubble gently, whisking frequently, until thick, 10 to 15 minutes. If the mixture becomes too thick, whisk in a bit more water/stock; you want the consistency to be like thick oatmeal. Taste for seasoning and add salt if necessary and plenty of pepper.
2. Prepare a large baking sheet with some pan spray or a bit of olive oil on a paper towel. While the polenta is still hot, pour it onto the sheet and use a spatula to spread it out evenly at least 1⁄2 inch thick. Refrigerate the polenta until it sets up, about 2 hours – 24 hrs.
3. Heat the oven to 375°F. Prepare a clean large baking sheet with pan spray or oil. When the polenta is set, cut it into at least 12 squares and cut each square in ½ for a triangle. Put the cakes on the baking sheet, and bake until edges begin to brown (the outside should be nice and toasted while the inside should stay soft), 20 to 30 minutes.
4. Put the 1 -2 T. of oil in a large skillet over medium-high heat. When it’s hot, add the mushrooms and thyme and sprinkle with salt and pepper. Stir occasionally, until the mushrooms are tender and dried out a bit, about 10 minutes. Add the wine and let it reduce for a couple of minutes; turn the heat to medium-low and add the garlic. Continue cooking until most of the wine has cooked off. Taste and adjust the seasonings. Serve a spoonful of mushrooms on top of each polenta triangle.