Thursday: Polenta with Wild Mushrooms

When we got the chanterelles I used with the venison, we also got a bag of mixed wild mushrooms. I have no idea what most of these mushrooms were, but they were amazingly varied in shape, color, and texture.

I particularly liked these boletes that turned blue when cut:

To serve them, I made a sauce of sorts: Cut wild mushrooms into pieces, sautee the pieces in butter for a few minutes until some start to soften and some take on color. Add a bit of stock, reduce the heat, and cover. Simmer until the mushrooms are done (10-15 minutes). If necessary, remove the lid for the last couple of minutes to drive off any excess liquid (there should be some liquid left).

We ate this over a fairly firm, basic (no cheese) polenta and were very happy with the meal.

yes, yes, green salad.