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ode to beachwood: mushroom stew with creamy polenta topped with crunchy arugula

Posted on April 27th, 2012  |  2 Comments

Happy Friday!

Dude, this week was Loooonnnnng with a capital L. Seriously, I am spent.

But I also love Fridays. ‘Lil tid bit ’bout Lauren, she’s into Fridays, they make her giggle, giddy, get to work early (5 mins), rock out in her car (okay that’s every day but still) and be totally excited for the weekend fun ahead. Even if the plan this weekend is to stay in and get adult things done.

No, not those adult things..

I mean adult things like cleaning, organizing and planning. (aka boring yet totally satisfying To-do crossoffs)

In the spirit of boringness, I bring you the completely non-boring meal I will be enjoying this weekend at least twice, okay maybe thrice.

If you’ve been around The Talking Kitchen a while, or have caught a glimsp into Laurenworld through Instagram, you may recognize my husband and I’s total obsession reasonable relationship with Beachwood BBQ.

Since we discovered the place, a mere 6 months ago, I have remained true to their BBQ Chicken Salad with Chili Buttermilk Dressing. To.Die.For

Sure, I’ve ventured with a few sides dishes, fried green tomatoes and a rib rack, but nothing has made me more hooked than that salad…

Until I tried their wild mushroom stew served with blue cheese grits and fried arugula. WHHOOAA!

This here interpretation is totally inspired by Beachwood’s menu item, and even though I couldn’t quite get the arugula right (too many leaves, too little space,) the rest of the dish was pulled of nicely and def a total repeat.

Oh yeah, it also took only 30 minutes to make.

Polenta is my new best friend.

Just wish they made a whole wheat version. Portion control with have to do suffice for now.

Get your wild mushroom on, make this stat!

Happy Weekend!

~l

Any plans for the weekend?

 

mushroom stew with creamy polenta topped with crunchy arugula

by lafig, inspired by Beachwood BBQ

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (2-6 servings)

For the mushrooms – makes 2 servings

  • 4.5 oz. wild mushrooms
  • 2 c. Beef stock
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1 shallot, minced
  • 3 cloves garlic, minced

For the polenta- makes 4-6 servings

  • 1 c. Polenta (cornmeal)
  • 3 c. Chicken/beef stock
  • 1/2 c. Half and half {substitute: milk}
  • 1/2 c. cheese, shredded

For the arugula makes 2-4 servings, inspired by smitten kitchen

  • 3 oz. arugula
  • 1/2 Tbsp olive oil
  • 1/8-1/4 tsp smoked salt

Instructions

Preheat the oven to 300 degrees F and prep a baking sheet with parchment paper. Pour beef stock into a medium pot and bring to a simmer.

Slice mushrooms and use a food processor to quickly mince the shallot and garlic.

On the prepped baking sheet, toss the arugula with oil and arrange in a single layer and sprinkle salt. Bake for 20-25 minutes, until crispy.

Heat a tablespoon of oil over medium heat in a medium saucepan. Add the mushrooms, shallot and garlic. Saute for 2-3 minutes. Add the salt and sauté for 2 minutes more.

Next, add 2 ladles (~1/2 c.) simmering stock to the mushrooms, using a wooden spoon, scrap off the browned bits from the bottom of the pan. Stir to incorporated the liquid with mushrooms. Let simmer and absorb the stock. Once almost all absorbed, add more stock, ladle by ladle, as if you were cooking risotto, until it’s absorbed by the mushrooms. Cover, turn off heat and set aside.

Next, in the same stock heating saucepan, heat the chicken/beef stock and half and half/milk to a simmer, be careful as it boils over quickly.

Once simmering, reduce to medium low heat, add the polenta and stir quickly with a whisk to avoid any clumps, at least 2-3 minutes. It will thicken as it cools. Add the cheese and pepper. Set aside.

Remove arugula from the oven.

Serve wild mushrooms with reserved sauce over the polenta and top with crunchy baked arugula chips.

Enjoy!

{Sidenote} This recipe makes leftover polenta, because it cools so quickly, after serving desired portions, I would pour the remains into a glass bowl, smooth until an even layer and let cool. It is easily sliceable, baked in the toaster oven and topped with a fried egg.

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2 Responses

  1. I’m not sure how I’ve never been to your blog before, but I can assure you, I’ll be back.

    This meal looks wonderful and exactly like something I would make.

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