Imagine a dish that transports you to the misty forests of Italy, where golden chanterelle mushrooms dance with creamy polenta and aromatic sage. This culinary masterpiece is more than just a meal—it's a sensory journey that combines rustic elegance with simple, luxurious ingredients. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your dining experience and impress even the most discerning palates with its rich, earthy flavors and velvety texture.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 2 cups chanterelle mushrooms, cleaned
- 2 tablespoons butter
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat.
- Once the broth is boiling, slowly whisk in 1 cup of polenta. Reduce the heat to low and continue to whisk for about 2-3 minutes until the polenta begins to thicken.
- Cover the saucepan and let the polenta cook for about 20-25 minutes, stirring occasionally to prevent sticking. If the polenta becomes too thick, you can add a bit more broth or water to reach your desired consistency.
- While the polenta is cooking, prepare the chanterelle mushrooms. In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the cleaned chanterelle mushrooms to the skillet and sauté for about 5-7 minutes until they are golden brown and tender. Stir occasionally to ensure even cooking.
- Once the mushrooms are cooked, add 1 tablespoon of chopped fresh sage to the skillet and season with salt and pepper to taste. Cook for an additional 1-2 minutes to allow the flavors to meld.
- When the polenta is done cooking, remove it from heat and season with salt and pepper to taste. If desired, you can stir in a little extra butter or cheese for added creaminess.
- To serve, spoon a generous portion of creamy polenta onto each plate, and top with the sautéed chanterelle mushrooms and sage mixture.
- Garnish with additional fresh sage if desired, and enjoy your Chanterelles with Creamy Polenta and Sage!
Tips
- Mushroom Selection: Choose fresh, firm chanterelles with a vibrant golden color. Clean them gently with a soft brush to remove dirt, avoiding washing them directly to preserve their delicate texture.
- Polenta Perfection: Whisk continuously when adding polenta to prevent lumps, and use a wooden spoon for stirring to ensure smooth, creamy consistency.
- Butter Matters: Use high-quality, unsalted butter for the best flavor. For an extra luxurious touch, consider using cultured butter.
- Sage Secrets: Fresh sage is crucial—if possible, use just-picked sage leaves for the most intense flavor. Chop sage just before adding to maximize its aromatic qualities.
- Consistency Control: Keep extra vegetable broth on hand to adjust polenta thickness. The ideal polenta should be creamy and slightly loose, not stiff or dry.
- Serving Suggestion: Serve immediately after cooking to enjoy the polenta at its creamiest and the mushrooms at their most flavorful.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
