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Le Chaudron recipe
Polenta crémeuse aux champignons
Creamy polenta with sautéed mushrooms
⏱ 40 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)instant polenta
1 L (4¼ cups)chicken stock
400 g (14 oz)mixed mushroomsporcini, chanterelles, oyster mushrooms
100 g (3½ oz)grated Parmesan
50 g (2 oz)mascarpone
30 g (1 oz)unsalted butter
3 clovesgarlic
1gray shallot
2 tbspolive oil
1 sprigfresh thyme
2 tbspflat-leaf parsley, chopped
1 tspfine salt
1 tspfreshly ground pepper
- 250 g (9 oz) instant polenta
- 1 L (4¼ cups) chicken stock
- 400 g (14 oz) mixed mushrooms porcini, chanterelles, oyster mushrooms
- 100 g (3½ oz) grated Parmesan
- 50 g (2 oz) mascarpone
- 30 g (1 oz) unsalted butter
- 3 cloves garlic
- 1 gray shallot
- 2 tbsp olive oil
- 1 sprig fresh thyme
- 2 tbsp flat-leaf parsley, chopped
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the 400 g (14 oz) of mushrooms with a brush or damp paper towel — not under the tap. Cut into even pieces.
- Finely chop the shallot. Remove the germ from the 3 garlic cloves and slice them. Strip the thyme leaves.
- Bring the chicken stock to a simmer in the large 4 L (4 qt) saucepan and whisk in the polenta in a thin stream so no lumps form.
- Lower the heat and cook for 8 minutes, stirring constantly with a wooden spoon, until thick and pulling away from the sides.
- Beat in the mascarpone, half the Parmesan, 15 g (1 tbsp) of butter, salt and pepper until creamy.
- While the polenta cooks, heat the olive oil and remaining butter in the large skillet over high heat. Sear the mushrooms for 5 minutes without stirring, then turn.
- Add the shallot, garlic and thyme and cook 5 more minutes over medium heat until the liquid has evaporated and the mushrooms are well browned.
- Spoon the polenta into warm shallow bowls, top with the mushrooms and sprinkle with the rest of the Parmesan and the parsley. Serve immediately.
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