Foraged Mushrooms with Crispy Polenta & Fried Egg Recipe

Special Pre-Release Offers on 2012 Alexander Valley


Foraged Mushrooms

with Crispy Polenta and Fried Egg

The forest floor aromas of mushrooms harmonize so well with all of our Silver Oak wines. If fresh wild mushrooms are available at your local market, I highly recommend them. Chanterelles, porcini and morels are all quite excellent; oyster, shiitake, portobello and cremini mushrooms make wonderful substitutions. I recommend avoiding dried, wild mushrooms.

Serves 6, total time:


  • 3 cups milk
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 cup corn meal
  • ½ cup crème fraîche or sour cream
  • ½ cup Parmesan, grated


  • ¼ cup olive oil
  • 1 shallot, minced
  • 1 tablespoon sage, chopped
  • 1 pound mushrooms, cut into bite size pieces
  • 1 lemon, juice and zest
  • ½ cup Parmesan, grated, plus extra for serving
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Polenta Squares

  • 1 cup canola oil
  • ½ cup flour
  • 2 tablespoons olive oil
  • 6 eggs

Make the Polenta

  1. Brush a 9x9 inch casserole dish heavily with olive oil.
  2. In a 3-quart sauce pot, mix together the milk, bay leaves and salt. Bring mixture to a boil, sprinkle in the corn meal and whisk steadily until the mixture returns to a boil. Turn the heat to low and let simmer for an additional 10 minutes, stirring very frequently.
  3. Fold in the crème fraîche and grated parmesan. Pour the polenta mixture into the dish and level out with a spatula. Refrigerate for at least 4 hours.

Make the Mushrooms

  1. While the polenta is chilling, place a shallow sauce pan (large enough for the mushrooms) over medium heat. Once hot, add the olive oil and wait for it to smoke lightly. Add the shallots and stir vigorously. Let them cook for one minute or until they turn golden color, but not black!
  2. Immediately add the sage and mushrooms. Stir constantly until mushrooms begin to release their moisture. Let the mushrooms simmer in the pan until all of the moisture evaporates. (If the mushrooms are dried out and do not release any moisture, add a ¼ cup of water to the pan.) Remove the pan from the heat and stir in the lemon juice, zest, Parmesan and parsley. Season with salt and pepper. Hold warm.

Make the Polenta Squares

  1. Preheat the canola oil to 350°F in a large non-stick frying pan.
  2. Remove the polenta from the refrigerator, invert onto a cutting board and cut into 3x3 inch squares. Dust each piece with flour, then pan-fry in the canola oil until golden brown on each side. Remove from the oil and place onto a plate lined with a paper towel. Sprinkle with salt and pepper.

Make the Eggs

  1. Pour the excess oil out of the pan and wipe out the bottom. Return to the burner with the olive oil and fry the eggs over low heat until the whites have set. Season eggs with salt and black pepper.
  2. To serve, place the crispy polenta squares on a plate, top with the warm mushrooms and a fried egg, and sprinkle with grated Parmesan.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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