Truffle Polenta with Wild Mushrooms – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Truffle Polenta With Wild Mushrooms – Easy Recipe

Hey everyone! I’m so excited to share this recipe with you – Truffle Polenta with Wild Mushrooms. It’s a little bit fancy, a whole lot delicious, and surprisingly easy to make. I first whipped this up for a dinner party, and it was a huge hit. The earthy mushrooms paired with the creamy, truffle-infused polenta? Seriously divine. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average side dish. It’s a flavour explosion! The polenta provides a lovely, comforting base, while the wild mushrooms add a sophisticated, umami richness. Plus, the truffle oil… well, it just elevates everything. It’s perfect for a special occasion, but honestly, it’s special enough to make any weeknight feel a little more luxurious.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 4 cups water (approximately 950ml)
• 1 tablespoon butter (or oil for vegan) – about 14g
• Salt to taste
• 1.5 cups polenta/cornmeal – about 240g
• 2 tablespoons white truffle oil – about 30ml
• Olive oil (for shallow frying)
• 1 lb assorted wild mushrooms (e.g., maitakes, oyster mushrooms) – about 450g
• Fresh crushed black pepper to taste
• 3 shallots, sliced
• 1 teaspoon garlic powder – about 5g
• Minced chives, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Polenta/Cornmeal Varieties

There are different types of polenta out there. I prefer a medium-grind polenta for this recipe – it gives a nice, creamy texture. You can find it at most well-stocked grocery stores or online. Quick-cooking polenta works in a pinch, but the texture won’t be quite as good.

White Truffle Oil: Quality and Substitutions

Okay, truffle oil can be a bit controversial! Some are artificial, so try to find a good quality one. A little goes a long way, so don’t overdo it. If you can’t find white truffle oil, you could try a high-quality mushroom-infused oil, but it won’t have quite the same magic.

Wild Mushrooms: Foraging and Sourcing

Wild mushrooms are the star here! I love using a mix for complexity. If you’re foraging, please be absolutely certain of your identification – when in doubt, don’t eat it! Otherwise, most good grocery stores now carry a selection of wild mushrooms, or you can find them at farmers’ markets. Shiitake, cremini, and portobello mushrooms can also be used if wild mushrooms are unavailable.

Butter vs. Oil: Vegan Adaptations

Don’t worry if you’re vegan! Simply substitute the butter with olive oil or your favourite vegan butter alternative. It works beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the polenta: In a saucepan, bring the water, butter (or oil), and salt to a boil. Gradually whisk in the polenta, stirring constantly over medium heat for about 10-15 minutes. It’s a bit of a workout, but trust me, it’s worth it! You want it to thicken nicely.
2. Truffle time! Once the polenta is thick and creamy, stir in the truffle oil. The aroma is incredible, right?
3. Set it up: Spread the polenta into a greased baking pan. Cover it and pop it in the fridge for at least an hour – or even overnight. This helps it firm up nicely for frying.
4. Sauté the mushrooms: While the polenta chills, heat some olive oil in a skillet. Add the sliced shallots and cook until they’re translucent and softened. Then, add your wild mushrooms, garlic powder, salt, and pepper. Sauté until the mushrooms are tender and have released their lovely juices – about 8-10 minutes. Set aside.
5. Fry the polenta: Cut the chilled polenta into squares or rectangles. Heat a generous amount of olive oil in a skillet over medium heat. Fry the polenta squares until they’re golden brown and crispy on both sides. Drain them on paper towels to remove any excess oil.
6. Assemble and enjoy: Top each fried polenta square with a generous spoonful of the sautéed mushroom mixture. Garnish with a sprinkle of fresh minced chives. Serve warm and prepare for compliments!

Expert Tips

• Don’t stop stirring the polenta! Seriously, it’s the key to a smooth, creamy texture.
• Taste as you go. Adjust the salt and pepper to your liking.
• Don’t overcrowd the pan when frying the polenta. Fry in batches to ensure even browning.

Variations

• Vegan Truffle Polenta with Wild Mushrooms: As mentioned, simply swap the butter for oil.
• Gluten-Free Considerations: Polenta is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities. Just double-check your truffle oil to ensure it’s gluten-free as well.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the mushroom mixture for a little kick. My friend, Priya, loves this!
• Festival Adaptations (e.g., Thanksgiving Side Dish): This would be a stunning addition to your Thanksgiving spread. It’s a little different, but it’s sure to impress.

Serving Suggestions

This truffle polenta is fantastic as a side dish with roasted chicken, grilled fish, or even a hearty vegetarian main course. It also makes a delicious appetizer – perfect for parties!

Storage Instructions

Leftover polenta (before frying) can be stored in the fridge for up to 3 days. Reheat gently on the stovetop with a little water or broth. Fried polenta is best enjoyed immediately, but leftovers can be reheated in a dry skillet to try and regain some crispness. The mushroom mixture can also be stored separately in the fridge for up to 3 days.

FAQs

What type of polenta/cornmeal works best for this recipe?

I recommend a medium-grind polenta for the best texture. Quick-cooking polenta will work, but it won’t be as creamy.

Can I use dried mushrooms if I can’t find fresh wild mushrooms?

Absolutely! Rehydrate the dried mushrooms according to package directions, then sauté them as you would the fresh mushrooms.

How can I make the polenta ahead of time?

Yes! You can make the polenta a day or two in advance. Spread it into a greased pan, cover, and refrigerate. It might firm up quite a bit, so you may need to add a splash of water or broth when reheating.

What is the best way to reheat the fried polenta to maintain its crispness?

The best way is to reheat it in a dry skillet over medium heat. You can also try reheating it in the oven at 350°F (175°C) for a few minutes.

Is white truffle oil essential, or can I substitute it with another flavor?

While the white truffle oil adds a unique flavour, you can substitute it with a high-quality mushroom-infused oil if needed. It won’t be quite the same, but it will still be delicious.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!