Foraged Chanterelle and Morel Ragout on Creamy Polenta

The forests of the Cascades and the Olympic Peninsula yield some of the finest wild mushrooms in North America — golden chanterelles fruiting in Pacific silver fir stands after autumn rains, and morels appearing in spring wherever last summer's wildfires burned. This vegetarian ragout celebrates that foraging tradition with a simple preparation that lets the mushrooms' earthy complexity carry the dish.

Serves: 4

Ingredients

For the mushroom ragout:

• 350g (12 oz) fresh chanterelle mushrooms, torn into pieces
• 200g (7 oz) fresh morel mushrooms (or dried morels, rehydrated)
• 3 tbsp (45g) unsalted butter
• 1 tbsp (15ml) olive oil
• 3 shallots, finely sliced
• 4 garlic cloves, minced
• 120ml (1/2 cup) dry white wine
• 120ml (1/2 cup) vegetable stock
• 3 tbsp (45ml) heavy cream
• 1 tbsp (5g) fresh thyme leaves
• 1 tbsp (5g) fresh tarragon, chopped
• Salt and black pepper

For the creamy polenta:

• 200g (1 cup) coarse-ground polenta
• 960ml (4 cups) water or vegetable stock
• 240ml (1 cup) whole milk
• 60g (2 oz) Parmesan, finely grated
• 30g (2 tbsp) unsalted butter
• Salt

To finish:

• 30g (1 oz) Parmesan, shaved
• Fresh flat-leaf parsley
• Extra virgin olive oil

Instructions

1. Bring water (or stock) and milk to a boil in a heavy saucepan. Whisk in polenta in a steady stream. Reduce heat to low and cook, stirring frequently, 25-30 minutes until thick and creamy. Stir in Parmesan, butter, and season well with salt.
2. Meanwhile, heat butter and olive oil in a large skillet over high heat. Add mushrooms in a single layer — do not stir for 2-3 minutes to allow browning. Season with salt and toss.
3. Reduce heat to medium. Add shallots and cook until softened, 3 minutes. Add garlic and thyme, cook 1 minute.
4. Pour in white wine and let reduce by half, about 2 minutes. Add stock and cream. Simmer until the sauce coats the mushrooms lightly, 4-5 minutes. Stir in tarragon and adjust seasoning.
5. Spoon polenta into warm wide bowls. Top with mushroom ragout, shaved Parmesan, parsley leaves, and a drizzle of olive oil.

Cook's Notes: If using dried morels, soak in warm water for 20 minutes; strain and reserve the soaking liquid to add to the stock for deeper flavor. Trumpet royale or maitake mushrooms make excellent additions or substitutes when morels are out of season.