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.

　　

Ingredients

serves 6

　　3/4 pound hedgehog mushrooms

　　1/2 recipe Firm Polenta (page 67), chilled

　　3 tablespoons unsalted butter

　　1 shallot, minced

　　2 tablespoons chopped fresh parsley

　　3 tablespoons extra-virgin olive oil

　　1/4 pound aged provolone, for shaving

　　

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.

　　Ethan Stowell's New Italian Kitchen