Name: Wild Mushroom Polenta with Porcini Sauce
Cook time: 20 minutes
Total time: 1 1/4 hours
Ingredients: 1 ounce dried porcini mushrooms; 1 tablespoon extra-virgin olive oil; 1 small shallot, peeled and finely chopped; 2 garlic cloves, minced; 1/2 cup dry white wine; 1 bay leaf; 1 1/2 cups vegetable stock; 1 tablespoon butter, room temperature; 2 teaspoons all-purpose flour; Salt; freshly ground pepper; 1 1/2 pounds mixed wild mushrooms (such as maitake, chanterelle, shiitake); large mushrooms torn into smaller pieces; 1 tablespoon fresh thyme leaves; 1/4 cup extra-virgin olive oil; Salt; freshly ground black pepper; 1/2 teaspoon salt; 2 cups polenta; 1/2 teaspoon freshly ground black pepper; 1/2 cup freshly grated Parmigiano-Reggiano; 2 tablespoons unsalted butter

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Wild Mushroom Polenta with Porcini SauceDiana Yen, food and prop styling by Diana Yen

Do ahead:

The sauce can be made one day ahead, cooled and refrigerated. Warm sauce before serving. Mushrooms can be cooked and set aside, covered at room temperature, up to 3 hours ahead. Polenta can be made 2 to 3 hours ahead and kept, covered, at room temperature. Reheat with a bit of additional liquid.

Recipe notes

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