Seasonal mushroom posts this year promise to be very simple. The first post is about whites. I draw your attention that I am a categorical opponent of boiling or long stewing of mushrooms (except for the first courses). I always try to keep the amazing taste and aroma, especially in white mushroom. But here it is important to be sure of their origin and quality.
- 6-7 large white mushrooms
- 2 cloves of garlic
- a small bunch of sage (can be replaced with thyme or savory)
- 4-5 slices of smoked brisket or smoked bacon with meat
- salt
- olive oil
for polenta:
- instant dry polenta
- salt
- a handful of grated Parmesan
- butter
Mushrooms are not washed. If necessary, wipe with a damp cloth. We clean with a brush or scrape lightly with a knife, cleaning them of debris and dents, if any. Coarsely cut. Cloves of garlic are slightly crushed with the flat side of a knife.
In a frying pan, heat the olive oil. Throw garlic and sage, stirring, cook for 1-2 minutes until they give flavor. Throw mushrooms and fry until lightly browned (about 5-6 minutes). Cut the meat into slices - brisket, pancetta, bacon or whatever you find. Ordinary lard is also suitable. Add to the mushrooms, let the fatty part melt a little and reduce the heat to medium. Stirring, fry the mushrooms for another 5-6 minutes, until the polenta is cooked.
Put a pot of water on the fire. (As an option — boil in a kettle, so faster:) When the water is almost boiling, salt and gently add the polenta, stirring constantly with a whisk or spoon. Cook for 3-4 minutes. Turn off, add a little butter and grated Parmesan and mix thoroughly.
We spread the polenta in a plate, spread the mushrooms on top. All.
for polenta:
- instant dry polenta
- salt
- a handful of grated Parmesan
- butter
Mushrooms are not washed. If necessary, wipe with a damp cloth. We clean with a brush or scrape lightly with a knife, cleaning them of debris and dents, if any. Coarsely cut. Cloves of garlic are slightly crushed with the flat side of a knife.
In a frying pan, heat the olive oil. Throw garlic and sage, stirring, cook for 1-2 minutes until they give flavor. Throw mushrooms and fry until lightly browned (about 5-6 minutes). Cut the meat into slices - brisket, pancetta, bacon or whatever you find. Ordinary lard is also suitable. Add to the mushrooms, let the fatty part melt a little and reduce the heat to medium. Stirring, fry the mushrooms for another 5-6 minutes, until the polenta is cooked.
Put a pot of water on the fire. (As an option — boil in a kettle, so faster:) When the water is almost boiling, salt and gently add the polenta, stirring constantly with a whisk or spoon. Cook for 3-4 minutes. Turn off, add a little butter and grated Parmesan and mix thoroughly.
We spread the polenta in a plate, spread the mushrooms on top. All.
