Ingredients

• 1 kg chanterelle mushroom
• 250 ml polenta
• 250 ml cream (sub with milk if you prefer)
• 250 ml milk
• 2 garlic cloves
• 1 small red onion (, chopped)
• 1 tablespoon parsley (chopped)
• vegetable stock powder (to taste)
• 1 pinch chili flakes
• salt and pepper (to taste)
• 1 teaspoon butter
• 1 tablespoon butter (about 1 generous table spoon) or 1 tablespoon clarified butter (about 1 generous table spoon)

Instructions

1. Clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact.

2. melt butter in a large pan and add mushrooms.

3. let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone).

4. in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine).

5. add chopped onion and garlic cloves to onions.

6. incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms).

7. transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm.

8. cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each).

9. serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.