Sautéed Polenta with Hedgehog Mushrooms and Aged Provolone

Name: Sautéed Polenta with Hedgehog Mushrooms and Aged Provolone
Yield: serves 6
Ingredients: 3/4 pound hedgehog mushrooms; 1/2 recipe Firm Polenta (page 67), chilled; 3 tablespoons unsalted butter; 1 shallot, minced; 2 tablespoons chopped fresh parsley; 3 tablespoons extra-virgin olive oil; 1/4 pound aged provolone, for shaving

December 14, 2011

Hedgehog mushrooms are close relatives to chanterelles, with a similar flavor profile but a little bigger. They are abundant beginning in mid-winter; if you can find them in the market, grab them up. Their richness makes them a fantastic match for aged provolone and crispy polenta. This dish makes a great side, but it is also substantial enough to make vegetarian guests very, very happy. If you like, you can grill the polenta instead of sautéing it.

Recipe notes

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