You can’t often find fresh wild mushrooms here in the winter, but thankfully I can find dried varieties such as chanterelles and porcini, and just a few of these reconstituted and/or made into a broth, and added to cremini mushrooms sauteed in butter, olive oil,  herbs, and onions makes an interesting stew to serve over polenta. A salad with a creamy dressing rounds out the meal, along with a simple desert.

Wild and domestic mushroom ragout served over pan-grilled polenta
Salad of baby lettuces with house-made ranch dressing
Baked apple slices with cinnamon and vanilla ice cream