Creamy Polenta with Caramelized Leeks and Crispy Oyster Mushrooms

As the winter months settle in, this Creamy Polenta with Caramelized Leeks and Crispy Oyster Mushrooms offers a comforting, hearty dish to keep you warm and satisfied. Oyster mushrooms, foraged during the colder months, bring a rich, earthy flavor, while leeks, a versatile winter vegetable, add a gentle sweetness when caramelized. Combined with creamy polenta and a rich thyme butter sauce, this dish is a delicious celebration of winter's bounty.

Disclaimer

Please be extremely careful cooking and eating foraged mushrooms. Never eat a mushroom that you are not 100% sure of its ID. The best way to learn how to identify and forage for edible mushrooms in your area is to join a local mushroom club or go with a trusted mushroom identifier or a mycologist. Then, even if you are 100% sure of its ID and know it's an edible mushroom, always try small quantities of a new mushroom first before eating a large batch to make sure it sits with you well.

• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Makes: 4 servings

Equipment

• Large nonstick skillet
• Medium saucepan
• Baking tray

Ingredients

I used oyster mushrooms in this recipe, but you can substitute with other wild or store-bought varieties like shiitake, maitake, or cremini.

For the Polenta

• 1 ¼ cups / 250 g corn polenta (coarse cornmeal)
• 5 cups / 1.2 liter chicken broth
• Salt and pepper to taste
• Butter and parmesan cheese (optional, for creaminess and flavor)

For the Crispy Oyster Mushrooms

• 1 lb / 450 g oyster mushrooms, cleaned and torn into bite-sized pieces
• Sea salt and freshly ground pepper
• 3-5 sprigs of fresh thyme

For the Caramelized Leeks

• 3 large leeks
• 3 tbsp / 42 g unsalted butter
• ½ tsp / 2 g sugar
• Salt and pepper to taste
• ¼ cup / 60 ml dry white wine
• ¼ cup / 60 ml chicken or vegetable broth
• 3 sprigs of fresh thyme

Preparation

Prepare the Polenta

1. Bring the chicken stock to a boil in a medium saucepan.
2. Gradually whisk in the corn polenta to prevent clumping. Lower the heat to a simmer, stirring frequently to prevent sticking. Cook for 20-30 minutes until thickened and creamy. The cooking time may vary depending on the coarseness of your polenta.
3. Stir in the butter and parmesan cheese (if using), and season with salt and pepper. Cover and keep warm over very low heat.

Roast the Mushrooms

1. Preheat the oven to 450 F / 230 F. While the oven preheats, prepare the oyster mushrooms. Separate them into individual pieces and do not wash unless necessary. If there’s dirt, give them a gentle rinse and pat dry. Trim off and discard the tough stem ends and tear the oyster mushrooms into bite-sized pieces.
2. Toss the oyster mushrooms with olive oil, salt, and pepper. Spray the baking tray with olive oil and arrange the mushrooms in a single layer to ensure crispy edges. Use two trays if needed. Top with the thyme sprigs.
3. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.

Caramelize and Braise the Leeks

1. Trim the dark tops of the leeks, keeping only the white and light green parts. Remove the outer layers and trim the roots, making sure to keep the leeks intact. Halve lengthwise. Wash and remove any dirt, drain, and pat dry.
2. Heat a large skillet over medium heat. Add 2 tbsp butter and melt. Sprinkle the sugar, salt, and pepper evenly over the skillet.
3. Place the leeks, cut side down, in a single layer. Cook for 5-6 minutes until golden and caramelized.
4. Add the wine, broth, and thyme sprigs to the skillet. Reduce heat to low, cover, and braise for about 15 minutes, turning leeks carefully once or twice. Once tender, remove the leeks to a plate and cover to keep warm.
5. Simmer the remaining liquid in the skillet over medium heat until thickened, stir in the remaining 1 tbsp butter, and adjust seasoning to taste.

Assemble the Dish

1. Spoon the corn polenta into shallow bowls.
2. Top with braised leeks and drizzle the thyme butter sauce over the top.
3. Arrange the crispy roasted oyster mushrooms on top, and garnish with a sprinkle of fresh thyme leaves or other fresh herbs. Enjoy!

Let me know what you think in the comments! I'd love to hear from you. Head to my Instagram account @fungiwoman for daily posts about my mushroom adventures. Also, check out my shop for some mushroom-inspired products and sign up for the newsletter to get updates. 

Get more recipes and learn how to identify mushrooms

Love this recipe and want to dive deeper into the world of mushrooms? Check out my book, Hunting Mushrooms: How to Safely Identify, Forage and Cook Wild Fungi! It’s packed with tips for identifying mushrooms, foraging safely, and transforming your finds into delicious meals. Perfect for beginners and seasoned mushroom enthusiasts alike!

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