27 Mar Yellow Polenta with Funghi
Yellow Polenta with Funghi
27 March 2020
PREP. TIME: 15 MIN - COOK TIME: 15 MIN - SERVES: 6
A deliciously warming vegetarian, gluten free, winter dish.
For smaller portions simply reduce the amount of polenta and the quantity of mushrooms. Allow roughly 250g fresh mushrooms per person.
50 g Butter
50 ml Extra Virgin Olive Oil
3 cloves Garlic, chopped
1.5 kg Assorted mushrooms
Salt and Pepper
50 mls White wine
Leaves from 1 bunch of flat leaf parsley
Grated zest of a lemon (optional)
1 quantity soft cooked polenta - see Polenta Recipe on this website
4 tablespoons Mascarpone
Measuring cup; Chopping board and paring knife; Lemon zester or grater; Heavy based fry pan; Wooden or metal spoon for serving
Have your polenta already cooked and warming in a pot.
Step 2. Prepare the ingredients
Rinse and wipe clean the mushrooms - trim them with a small paring knife
Leave some whole, cut some into halves or slices depending upon their size.
Wash and chop the parsley.
Peel and slice the garlic.
Zest the lemon.
Step 3. Prepare the sauce of mushrooms
Heat the butter and oil in the pan
Add the garlic and mushrooms, stir to combine and season with salt and pepper.
Add the white wine and simmer; The mushrooms will release a lot of water as they cook, so simmer gently until most of the liquid evaporates.
When the mushrooms are cooked and ready to serve, sprinkle on the parsley leaves and a little grated lemon zest, if using.
Step 5. To serve:
Serve the mushrooms poured over soft cooked polenta with a little mascarpone
Recipe by Stefano de Pieri, Modern Italian Food.
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