Spring showers bring wild mushrooms, which sauté quickly into a silky sauce, splashed with cream. Spoon them into warm bowls with creamy polenta and a dusting of cheese.
What You Get
Green garlic or garlic
What You’ll Need
Salt and freshly ground pepper
Butter or olive oil
Vegetable broth (optional)
Grated Parmesan cheese (optional)
Makes 3 servings
Active Time: 35 minutes
Total Time: 35 minutes
In a bowl, whisk together 1 cup polenta, ½ cup cream, ½ cup water, and ½ teaspoon salt. In a pot, bring 3 cups water and ¼ teaspoon salt to a simmer. Stir in the polenta, cover the pan, and cook, stirring occasionally, until tender and creamy, about 10 minutes. Finish with 1 tablespoon butter. If the polenta becomes too thick, loosen with a splash of water. Keep warm until ready to serve.
Meanwhile, to clean the mushrooms, depending on the variety, either brush away any pine needles or grit, or if they have hollow centers, split them in half and quickly rinse to remove any grit inside. Tear or slice the mushrooms into bite-size pieces. Slice the shallot. Slice the green garlic or finely chop 2 or 3 cloves of regular garlic. Roughly chop the chives.
In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their moisture and start to get crispy, 8 to 10 minutes. Add the shallot and garlic and stir until fragrant, 1 minute. Add ¾ cup broth or water and a few sprigs of thyme and simmer until the liquid has reduced by about half, 3 to 5 minutes. Add 2 tablespoons cream, 2 tablespoons butter, and 1 teaspoon soy sauce, and stir until melted and glossy. Remove and discard the thyme sprigs. Season to taste with salt.
Just before serving, in a nonstick frying pan over medium-high heat, warm 1 teaspoon olive oil. Add 3 eggs and fry until done to your liking, 3 minutes for sunny-side up.
Spoon the polenta and creamy wild mushrooms into bowls and slide the eggs on top. Sprinkle with the chives and Parmesan, if using, grind with pepper, and serve warm.