Receta
Chanterelles on creamy polenta with wild thyme — an homage to Hiša Franko
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Yield: 4 · Time: 40 min · Difficulty: Medium
A reinterpretation inspired by the alpine foraging of Ana Roš (Hiša Franko, Soča Valley, Slovenia), a cuisine that listens to the earth through shepherds, cheesemakers, and gatherers. Here, the chanterelle, golden like the light filtering through fir trees, takes center stage.
Ingredients
- 300 g fresh chanterelle (Cantharellus cibarius), cleaned with a brush (do not wash under running water)
- 180 g polenta (cornmeal)
- 800 ml vegetable broth
- 40 g butter (or olive oil for vegan version)
- 60 g grated mountain cheese, Gruyère type (optional)
- 2 cloves garlic, sliced
- 2 sprigs wild thyme
- 1 splash dry white wine
- Zest of half a lemon
- Salt and pepper
Simbiosis products used
- Dried gourmet wild mushrooms, in case fresh chanterelles are not in season: collection
- Can't find any of these mushrooms? Write to us by any means: as your trusted supplier, Simbiosis can get you the ingredients you need, even if they are not published in the store
Preparation
- Clean the chanterelles with a brush and a damp cloth; water makes them spongy and they lose their alpine firmness.
- Boil the broth, lower the heat, and slowly add the polenta while whisking. Cook for 20 to 25 minutes, stirring until creamy. Melt the butter and cheese; adjust salt and keep covered.
- In a very hot pan, dry-sauté the chanterelles for 2 minutes to release their water; when it evaporates, add butter, garlic, and thyme and brown for 3 to 4 minutes.
- Deglaze with white wine, let the alcohol evaporate, and finish with lemon zest, salt, and pepper.
- Serve the chanterelles over warm polenta; a drizzle of olive oil and more thyme complete the dish.
Functional note
Chanterelle (Cantharellus cibarius) contains polysaccharides that have been studied for their antioxidant capacity and their relationship with immune activity. Beyond its fruity aroma, it is an ingredient that contributes to a nutritious table.
Informational content; does not substitute medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.