On Tuesday January 28, I made the mushroom and herb polenta from Plenty (recipe found here). While it’s been super dry and there are no mushrooms to forage, I figure I can always forage in the mushroom aisle at Monterey markets! It also finally gave me an opportunity to use the truffle oil that I bought at the MSSF fungus fair up at the Lawrence Berkeley Hall of Science several years ago. This dish is super rich and would be partnered really well with a simple light arugula and tomato salad or a nice crusty baguette. We used a combination of cremini, shiitake, and oyster mushrooms for this polenta. Chervil is apparently just french parsley, but I used regular parsley and it seemed to work just fine! This was also my first time using Taleggio, which is a very creamy and rich soft cheese.
This meal came out super delicious!
I finally got a great opportunity to use the mushroom dish towel that my mom bought for me :)