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 information
Yield
serves 6
Ingredients
Preparation
Step 1
Wipe the mushrooms clean, trim off any woody stems, and slice lengthwise into quarters.
Step 2
Using a cookie cutter or a sharp knife, cut the polenta into 6 desired shapes.
Step 3
Heat the butter in a large sauté pan over high heat and add the shallot. Sauté for 2 to 3 minutes, until softened. Add the mushrooms and cook, stirring occasionally, until the mushrooms soften and give off their liquid, 3 to 4 minutes. Continue cooking until the mushrooms begin to color. Add the parsley, toss, and keep warm.
Step 4
Film the bottom of a separate sauté pan with olive oil and heat over medium-high heat. Add the polenta slices and cook, without moving, until the bottoms are light brown and a crust has formed, about 2 minutes. Using a metal spatula, turn the polenta slices and cook 2 minutes more, or until the polenta is heated through.
Step 5
Divide the polenta among 6 plates and top with the mushrooms. Using a vegetable peeler, shave the aged provolone over each dish.
