Chanterelles and Turnips with Garlic Butter and Creamy Polenta

July 22, 2012

As you may have noticed, wild mushrooms are starting to pop out. One of the tastiest ‘shrooms you can find on Cape Breton Island is the Chanterelle (mushroom ID info here). All of mine were foraged after a nice day of rain. Let’s hope we get some more of that!

I usually prepare my mushrooms in a simple way; sautéed in butter and garlic. Wine (in this case pear wine) is added and reduced to concentrate the flavors. I threw in some turnips, because they too taste great with garlic and butter. Make sure to top this dish with the freshest, leafiest thyme you can get.

Enjoy!

Will serve 4 people

Chanterelles and Turnips

• 2 cups chanterelles
• 2 medium-sized turnips, thinly sliced
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 1/4 cup white wine
• couple sprigs of thyme
• salt + ground black pepper

In a pan, melt 2 tablespoons of butter.
Sautée the turnips and chanterelles for 2-3 minutes.
Add half of the garlic, a few sprigs of thyme, and wine.
Reduce until the liquid is almost gone.
Remove from heat, season with salt and pepper, and swirl in the rest of the butter and garlic.
Serve on polenta.

Creamy Polenta

• 1 cup cornmeal
• 3 cups chicken or mushroom stock
• 1/4 cup cream
• 1/2 cup parmesan, asiago or aged cheddar
• a pinch of salt

Bring the stock to a simmer and add the cornmeal.
Simmer on medium-low heat for about 10-20 minutes, depending if the cornmeal is fine or coarse.
Remove from heat, add the cream and cheese. Season with salt.

 

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