Sauteed Polenta with Hedgehog Mushrooms and Aged Provolone

• 3/4 pound hedgehog mushrooms
• 1/2 recipe Firm Polenta (page 67), chilled
• 3 tablespoons unsalted butter
• 1 shallot, minced
• 2 tablespoons chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 1/4 pound aged provolone, for shaving

1. Wipe the mushrooms clean, trim off any woody stems, and slice lengthwise into quarters.
2. Using a cookie cutter or a sharp knife, cut the polenta into 6 desired shapes.
3. Heat the butter in a large saute pan over high heat and add the shallot.
4. Saute for 2 to 3 minutes, until softened.
5. Add the mushrooms and cook, stirring occasionally, until the mushrooms soften and give off their liquid, 3 to 4 minutes.
6. Continue cooking until the mushrooms begin to color.
7. Add the parsley, toss, and keep warm.
8. Film the bottom of a separate saute pan with olive oil and heat over medium-high heat.
9. Add the polenta slices and cook, without moving, until the bottoms are light brown and a crust has formed, about 2 minutes.
10. Using a metal spatula, turn the polenta slices and cook 2 minutes more, or until the polenta is heated through.
11. Divide the polenta among 6 plates and top with the mushrooms.
12. Using a vegetable peeler, shave the aged provolone over each dish.

mushrooms, polenta, unsalted butter, shallot, parsley, extravirgin olive oil, aged provolone

Taken from www.epicurious.com/recipes/food/views/sauteed-polenta-with-hedgehog-mushrooms-and-aged-provolone-383858 (may not work)