Donnerstag, 28. August 2014

Hello Mushroom Season: King Oyster Mushrooms with Polenta Sticks

Hi folks,

I love this time of the year - I love the mushroom season. Besides chanterelles my absolute favourites are king oyster mushrooms. Some days ago I bought some for dinner and David and I made the most delicious and really simple mushroom dish with polenta sticks and green salad. Here comes the recipe. :)

What you'll need (for 2 persons)
  • 250g polenta
  • 1 l vegetable stock
  • salt
  • nutmeg
  • pepper
  • 2 tablespoons grated Parmesan cheese
  • 20 g butter
  • olive oil
  • 200g king oyster mushrooms
  • 3 garlic gloves
  • 2 spring onions
  • (tamari) soy sauce 
  • green salad
  • salad dressing of your choice
How it works

We start out with the polenta. Pour the vegetable stock into a pot, add the salt, some grated nutmeg, pepper and the butter and bring everything to boil. Stir in the polenta with an eggbeater and cook it up. Then add the Parmesan, turn down the heat, and let the polenta expand for about 10 minutes. Stir regularly to prevent the polenta from scorching.

Put the polenta into a rectangular pan (we used our baking dish) and let it cool down completely. This will take about an hour. Now you can go and watch an episode of your favourite TV show or something or bake a cake like I did (more on this soon)... ;)

Cut the mushrooms and the garlic gloves into thin slices and chop the spring onions. Heat up some olive oil in a pan and gently roast the mushrooms for a few minutes. Add the garlic gloves and spring onions for two more minutes and deglaze everything with soy sauce. Salt and pepper to taste and put the pan aside.

Turn the baking dish upside down and cut the now cold and stiff polenta into sticks. Heat up some olive oil in a pan and roast the polenta sticks for a few minutes until they are warm and a little crispy on the outside.

Conclusively dress the green salad with a dressing of your choice (we made a simple dressing with cider vinegar, salt, pepper and olive oil) and you are ready to serve.

Bon appétit!
All images by Steffi Reichl

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