Ingredients

The following ingredients have 9 Servings
  • 1 pound mixed mushrooms, halved if small and sliced if large
  • 3 shallots, sliced
  • 3/4 cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 3/4 ounce (about 2/3 cup) dried porcini mushrooms, ground in a spice grinder or food processor to a fine powder
  • 3/4 cup plus 2 tablespoons instant polenta
  • 4 tablespoons coarsely chopped fresh flat-leaf parsley, divided
  • 4 tablespoons chopped fresh chives, divided

Instruction

  • Preheat the oven to 375F.
  • Combine mushrooms and shallots in a large skillet and place over medium heat.
  • Cook, stirring frequently, until mushrooms and shallots have released their liquid and browned, about 12 minutes; add wine 1 tablespoon at a time if necessary to keep mushrooms from sticking.
  • When mushrooms are very tender and browned, add thyme, soy sauce, pepper and any remaining wine.
  • Cook, stirring, until liquid has evaporated. Set aside.
  • Combine 3 cups water and salt in a large saucepan and bring to a boil.
  • Stir in porcini powder.
  • Add polenta in a thin, steady stream, stirring constantly.
  • Cook, stirring constantly, until polenta is thickened and bubbles, about 3 minutes.
  • Remove from heat and stir in mushroom mixture, 3 tablespoons of the parsley and 3 tablespoons of the chives.
  • Pour polenta mixture into a 9-inch pie plate and smooth the top.
  • Bake until just browned on top, about 30 minutes.
  • Cool for 20 to 30 minutes.
  • Run a table knife around the edge of the pan.
  • Sprinkle pie with remaining 1 tablespoon parsley and 1 tablespoon chives.
  • Cut into wedges.
  • To make the pie ahead, pour the polenta mixture into the pie plate and cool, then cover and refrigerate for up to 2 days. Add about 15 minutes to the baking time.