Foraged Mushrooms with Madeira and Thyme, Stone Ground White Cornmeal Polenta
“This recipe was inspired by the amazing selection of mushrooms found throughout New England in the autumn. It is a great way to showcase all the varieties in one dish. The Madeira complements the mushrooms’ earthiness with its toasty caramel notes,” says Chef Mark Sapienza, Executive Chef of The Langham, Boston.
- 4 cups assorted foraged mushrooms
- 1 shallot, minced
- 1/2 cup Madeira wine
- 1/2 cup clarified butter
- 1 cup heavy cream
- 2 tbsp thyme, picked leaves
- 4 oz white cornmeal
- 24 oz milk
- 1/2 cup heavy cream
- 1/4 cup butter
- salt and pepper to taste
- Heat sauté pan over medium-high heat. Add clarified butter and shallots, cook for 30 seconds and add mushrooms. (Hen of the woods, chicken, lobster, coppertops, oyster, chanterelles and Cèpes are a few examples of foraged fall mushrooms.) Let mushrooms cook for 1 to 2 minutes then season and tossed to allow even cooking of 1 to 2 minutes more. Transfer to warm plate and reserve.
- In the same pan mushrooms were cooked, deglaze with Madeira, add heavy cream, and reduce by half. Reserve. Heat milk and butter to boil and stir in cornmeal. Continue cooking over medium heat for 20 minutes, stirring continually. Add heavy cream and season to taste.
- Serve polenta topped with warmed mushroom. Top with sauce and garnish with picked time. For presentation polenta and mushrooms can be assembled in a mold.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!Back to top