Substantial

Yellow Polenta with Funghi

27 March 2020

ingredients

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

equipment

Measuring cup; Chopping board and paring knife; Lemon zester or grater; Heavy based fry pan; Wooden or metal spoon for serving

method

Step 1.

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.

Step 4.
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

source

Recipe by Stefano de Pieri, Modern Italian Food.