Golden-brown mushrooms on soft polenta, with a bright, tangy salsa verde made with parsley, capers and lemon. Frying the mushrooms in batches gives them color and keeps them firm instead of letting them stew.
Polenta is cornmeal cooked with liquid until it becomes a soft porridge; its texture can range from firm to almost runny. For this main course, creamy, spoonable polenta works well: it catches the mushroom juices without overpowering the green sauce. Use quick-cooking polenta if you want to get dinner on the table quickly, and follow the package directions, as cooking time varies depending on the grind. A splash of milk and a little butter round out the texture; grated Parmesan adds a savory, salty flavor.
The mixed mushrooms bring variety in texture and flavor. Chestnut mushrooms are firm and mild, while shiitake and oyster mushrooms have a more pronounced, meaty texture. Use whatever looks good and is available; this dish works well with just chestnut mushrooms, too. Mushrooms are available all year round. Foraging isn’t necessary and requires reliable expertise; cultivated varieties make this recipe easy to plan.
The key technique is frying over high heat in a large pan, in several batches. If the pan is too crowded, the mushrooms release a lot of moisture and cook through rather than browning. Leave them undisturbed for a little while after turning them, so they have time to brown against the hot pan. Add salt toward the end to prevent them from releasing moisture too soon. A wide frying pan helps, but it’s better to cook an extra batch than pile everything on top of itself.
Salsa verde means green sauce, but its exact ingredients vary by cuisine and recipe. Here, it’s a simple Italian-inspired mix of parsley, capers, lemon and olive oil. Chop the ingredients with a knife for a sauce with some texture; a blender makes it smoother and can turn the parsley dark more quickly. Taste after mixing: capers vary in saltiness and lemons in acidity, so adjust the lemon juice or salt if needed. No capers on hand? Finely chopped green olives also add saltiness and a satisfying bite.
Serve right away so the polenta stays warm and soft and the mushrooms keep their browned edges. Put the salsa on the table separately or spoon it over the dish just before serving. A simple green salad with a tangy dressing goes well with it; bread isn’t necessary, but it can help mop up the sauce. Cover any leftovers and refrigerate within two hours, then eat them within two days. Reheat the polenta gently in a pan with a splash of water or milk, stirring regularly; reheat the mushrooms separately so they don’t become unnecessarily soft.
To make the salsa, finely chop the parsley, capers and garlic. Mix with the lemon zest, 1 tablespoon lemon juice and the extra-virgin olive oil. Season with black pepper and salt if needed; set aside.
Bring the water and milk just to a simmer in a large saucepan with a generous pinch of salt. Sprinkle in the polenta, stirring as you do. Cook over low heat according to the package directions, stirring regularly, until the polenta is soft and creamy.
Stir 40 g butter and the Parmesan into the polenta. Taste and add more salt and pepper if needed. Keep warm over low heat; stir in a splash of water or milk if the polenta gets too firm.
Wipe the mushrooms clean. Slice or cut large ones into pieces, and tear oyster mushrooms into strips. Heat a large frying pan over high heat and add some of the olive oil.
Fry the mushrooms in 3 or 4 batches. Spread each batch out in the pan and leave them for a few minutes, until the undersides are browned. Turn them over and continue frying until golden brown and cooked through. Add a little more oil for each batch if needed.
Return all the fried mushrooms to the pan. Add the remaining 10 g butter and season with salt and pepper. Toss until the butter has melted.
Divide the polenta among four plates. Spoon the mushrooms on top and drizzle with the salsa verde, or serve it alongside.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.