2 medium Portobello mushrooms
4 to 6 chanterelle mushrooms, sub oyster mushrooms
3 1/2 Tbs. olive oil
½ onion, julienne
3 garlic cloves, minced
1 Tbs. chopped fresh parsley
Salt and freshly ground black pepper, to taste
4 cups vegetable stock
1 1/2 tsp. salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 Tbs. (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 oz)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3 x 1-inch strips
1 10 oz bag fresh spinach leaves
balsamic vinegar for garnish
1. Preheat oven to 400ºF. Oil 11 x 7 x 2-inch glass baking dish.
2. Remove stems from Portobello mushrooms and chop stems finely; place in prepared baking dish. Using a small spoon, scrape away the dark gills from the underside of the mushroom caps. Cut each mushroom cap into 8 wedges and add to the baking dish with the chopped stems. Drizzle with 1 1/2 tablespoons of the oil.
3. Sprinkle with 1 minced garlic clove, parsley, salt, and pepper and toss to coat. Bake until tender, 25 minutes.
4. Combine 4 cups water and 1 1/2 teaspoon salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal.
5. Whisk in butter, then cheese. Season with salt and pepper.
6. Heat 2 tablespoons oil in large pan over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and the chanterelles and sauté until mushrooms have wilted and the chard is tender but still bright green, about 4 minutes. Now add the spinach and sauté for an additional 2 minutes or until the spinach has wilted.
7. Season with salt and pepper. Spoon polenta onto plates. Top with greens and wild mushrooms and drizzle with the balsamic vinegar.
