Hen Of The Woods Mushroom Recipe
polenta cake, crème fraiche, garlic
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Ingredients
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Polenta Cake
Hen of the Woods Mushrooms
Crème Fraîche & Garnish
Method
Polenta Cake
- 1
- 2
Cook polenta
Slowly whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy and the grains are tender, about 20–25 minutes (polenta will pull away slightly from the sides).
- 3
Finish and set
Remove from heat and stir in 2 tablespoons butter and 1 cup grated Parmesan until fully incorporated. Taste and adjust seasoning. Pour polenta into an oiled 8-inch round cake pan or a small square baking dish, smoothing the top. Let cool to room temperature, then refrigerate until firm, at least 1 hour (can be chilled up to 24 hours).
- 4
Slice and sear
When ready to serve, run a knife around the edge and unmold the polenta onto a cutting board. Cut into 6 even wedges or 6 squares. In a large nonstick or cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the polenta cakes and sear until golden-brown and crisp, about 3–4 minutes per side. Transfer to a warm plate and keep warm in a low oven (100–120°C / 210–250°F) if needed.
Hen of the Woods Mushrooms
- 5
- 6
Sear mushrooms
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams and the oil shimmers. Add the mushrooms in a single layer (work in batches if necessary to avoid crowding). Let them cook undisturbed for 2–3 minutes to get a good brown sear, then stir and continue to cook another 3–4 minutes until deeply browned and reduced.
- 7
Aromatics and finish
Reduce heat to medium. Push mushrooms to the side and add the minced shallot and minced garlic; sauté 30–45 seconds until fragrant (do not burn). Stir everything together, add thyme, 1 tsp salt, 1/2 tsp black pepper, and a teaspoon lemon juice if using. Taste and adjust seasoning. Remove from heat.
Crème Fraîche & Assembly
- 8
Flavor the crème fraîche
In a small bowl, combine 3 tablespoons crème fraîche, 1/2 finely grated garlic clove, 1/2 teaspoon lemon zest, and a pinch of flaky sea salt. Stir until smooth and refrigerate briefly if needed to keep cool.
- 9
Plate
Place a warm polenta cake on each of 4–6 plates (depending on portioning; recipe yields 6 small cakes or 4 larger). Spoon a generous portion of the sautéed hen of the woods over each cake. Dot or smear 3/4 tablespoon flavoured crème fraîche on top of each stack.
- 10