Maitake Mushrooms + Purslane with Polenta Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 ½ cups vegetable stock
  • 2 Tbs olive oil
  • 2 cloves garlic, minced
  • ¾ cup polenta
  • ¼ tsp sea salt
  • 2 Tbs fresh thyme, chopped
Mushroom Topping
  • 2 Tbs ghee
  • 2 Tbs olive oil
  • 3 cups maitake mushrooms, finely chopped
  • 1 large shallot, finely diced
  • 2 Tbs fresh thyme, chopped
  • ¼ cup sherry vinegar
  • 1 clove garlic, minced
  • ½ cup crème fraîche
  • ¼ cup purslane, finely chopped
  • 1 tsp lemon zest
  1. In a medium saucepan, bring vegetable stock to a boil. Then, reduce heat to a simmer and add the olive oil, garlic, and polenta.
  2. Cook polenta for 20 minutes, stirring frequently until soft. Turn off heat, add sea salt, and stir in thyme.
  3. Line a sheet pan with parchment paper and scoop polenta onto the pan. Use an offset spatula to smooth the polenta to about ¼-inch thickness. Let cool at room temperature for about 10 minutes, then place in refrigerator for 1 hour.
  4. After polenta has set, preheat broiler.
  5. Cut the polenta into desired shapes and place on a baking sheet.
  6. Broil, with pan 4–6 inches below the heat source, for about 10 minutes or until lightly browned.
Mushroom Topping
  1. In a large skillet over medium heat, melt ghee with olive oil. When the oil begins to sizzle, add mushrooms. Stirring frequently, cook mushrooms until tender, about 5-7 minutes.
  2. Add shallots, thyme and sherry vinegar and cook for 2 minutes, until the vinegar has reduced.
  3. Then add garlic and continue to cook until the garlic is light golden brown, about 1 minute. Set aside.
  1. Place polenta crostinis on a serving tray.
  2. Top each crostini with a spoonful of the mushroom topping, then add a dollop of crème fraîche.
  3. Garnish with chopped purslane and lemon zest.
Allergens: dairy, corn
Recipe by Bauman College at