Three days into our stay here in PGH, The Husband and I went
to the grocery store. First, I must say how amazed I am at some of the produce
we get here. We purchased zucchini, squash and cucumbers that were the size
(both length AND width) of The Husband's forearms for nothing--ninety-nine
cents! Beautiful tomatoes and peppers for a song. They have a whole mushroom
section, literally bins of Wild Mushrooms for the taking. I forgot that Pennsylvania has the Mushroom capital of the country within it's boarders; lucky for us. And so, on our first
trip to the store, we took.
We ended up purchasing a beautiful Hen of
the Woods to do something with. A week later, I found myself
back in the grocery store, standing in front of this mushroom wall and
thinking, I need more. So I grabbed a bunch of Oysters, some Chanterelles, another
Hen of the Woods, some Trumpet Mushrooms and a few other wild varieties.
So I had all of these great mushrooms, I needed to do
something delicious with them.
What I ended up doing is more of a fall
dish, it would be amazing on a crisp October night. However, I wasn't waiting
until fall, I had my mushrooms now. So I figured I'd suffer through all of the
cooking heat in my nonair-conditioned kitchen and I must say, it was worth the
sweat. And I should tell you, there was a whole lot of sweat with this one.
Three burners going, lots of grating, but it smelled heavenly. Totally worth
the 90 degree heat in there.
For those of you who also lack central air, if you can wait
until the temperature dips, I would. If you're dedicated to the cause like I
am, just be prepared to shower before you eat.
Ingredients
1 1/2 Cup Polenta (don’t use the instant kind)
1 Bunch Rainbow Chard, tough stems removed but keep the leaves as close to whole as you can
2 Fresh Rosemary Sprig, the biggest ones you can get
1 TBS Olive Oil
4 TBS Unsalted Butter
2 Large Shallots, minced
1 Cup White Cheddar Cheese, Shredded (if you like it cheesy, have 1 ½ cups on hand)
Sea salt and freshly ground pepper
1 Box of Baby Kale
1LB Wild Mushrooms
Clean the mushrooms by soaking them in a bath of 4 cups water, 1 TSP
salt for 10 minutes. Strain out the water, and then repeat once more. When your
mushrooms are cleaned, if they are too large, break them up into smaller
pieces. I’d recommend using your hands, rather than a knife.
Bring two pots of water to a boil. Fill one large pot of
water half way up and boil. The, for the second, use a large saucepan and fill
it with bring 8 cups water and a dash of salt; bring this to a boil as well. In
the saucepan with the 8 cups of water, add the polenta in a slow, steady
stream, stirring constantly; you don’t want to get it clumpy. Reduce the heat
to low and cook, stirring often, until the polenta pulls away from the sides of
the pan, 40-45 minutes.
In the large pot, add the rosemary spring and let it boil
for a minute, until the room is fragrant, then add the chard; folding them to
fit. Reduce the heat to medium and cook until the chard ribs are easily pierced
with a fork, about 15 minutes. Then quickly add the Baby Kale in and turn off
the heat. Let it sit for a few moments until the Baby Kale is wilted and
stirred into the pot. Drain well and make sure you remove the two rosemary
springs (although you won’t be able to remove the rosemary leaves, which is okay).
Chop coarsely and squeeze dry. Set aside.
In a frying pan over medium-high heat, warm the olive oil
and 1 tablespoon of the butter. Add the shallots and mushrooms and cook until
the mushrooms are tender, 8-10 minutes. Let them sit in the pan until the next
step.
When the polenta is ready, stir in the remaining 3
tablespoons butter, ¾ Cup of the cheese, 1 teaspoon salt, and 1 teaspoon pepper
and cook until the butter and cheese have melted around five minutes. If you
don’t think it’s cheesy enough (I like it on the cheesier side, add up to
another ½ cup of cheese.
In the mushroom pan, add the chard/kale mix and mushrooms
and cook, stirring, until hot and well coated with the juices. Season with salt
and pepper to taste.
Spoon the polenta into a bowl, top with the chard and
mushrooms and those juices (don't forget them), and sprinkle with the remaining cheese and enjoy!
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