Seared King Oyster Mushrooms over Polenta in Pesto
Oyster of the land seared with salt and pepper served on a bed of polenta and basil pesto
Ingredients: 2 Servings
- 2 cups cornmeal
- 5 Cups water
- ¼ cup milk of choice
- 2 Large Oyster Mushroom Trumpets
- 2 cloves Garlic
- 1 bunch fresh basil
- 1/4 cup favorite nut or seed
- 4 tbsp Olive Oil
- 1 tbsp butter or oil (for mushrooms)
- 2 tbsp butter or oil (for polenta)
- 1 tbsp Salt
- ¼ cup Parmesan
In a large pot, add 5 cups of water and bring to boil. Add cornmeal and 1 teaspoon of salt. Stir consistently for 5-10 minutes or until corn is almost cooked. Once thickened, add two tablespoons butter and ¼ cup milk
In a blender add olive oil, cut garlic, nuts or seeds, washed & dried basil, and salt. Blend until all basil is incorporated into the oil.
Cut stock of mushroom into 2-inch cylinders. Make a hatch pattern on each flat end of the mushroom piece. Salt and pepper all oysters. In a hot cast iron skillet, add butter or oil. Place each mushroom piece hatch sides down. Sear on each side until brown, just past golden. Turn as needed to each piece. Remove from pan, turn off the burner.
On your favorite serving bowls, place a large scoop of polenta in the center. Place pesto all around the polenta. Top each dish with five seared oyster mushroom pieces. Finish by taking some green oil from the pesto and drizzling it all over the dish.
-Enjoy Chef Ko