NO, HG isn’t referring to the mushrooms that are mind altering and take the eater for a trip similar to an LSD journey. The three great mushroom varieties–porcini, morels and chanterelles–take the eater on a joyous, rollicking trip to the palate, the mouth and the stomach. Gustatory joy. Last night, Gifted Daughter Lesley cooked a big batch of recently picked chanterelles (among other charm points, Prince Edward Island is a virtual larder for the forager) in a mix of butter, olive oil, shallots, garlic and parsley. The mushrooms kept their integrity, retained flavor but turned meltingly, soft. They flanked Lesley’s extraordinary polenta. Lesley alters cooking proportions by adding more water to the bubbling polenta plus a big chunk of cream cheese. This is all whisked vigorously and the result is heavenly, lumpless, creamy polenta. Lovely with mushrooms but also good with sausages, stews and ragouts. After a pause dedicated to appreciation of Lesley’s skills, the meal continued with the last of the T-Day turkey and stuffing (with beaucoup BSK gravy). Plus tasty braised fennel. Plentiful red wine. Vanilla ice cream with sweetened roast chestnut puree for dessert. The good life keeps marching on.
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