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Polenta Ai Funghi

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Ingredients

Adjust Servings:
1 kg chanterelle mushroom
250 ml polenta
250 ml cream (sub with milk if you prefer)
250 ml milk
2 garlic cloves
1 small red onion (, chopped)
1 tablespoon parsley (chopped)
vegetable stock powder (to taste)
1 pinch chili flakes
salt and pepper (to taste)
1 teaspoon butter
1 tablespoon butter (about 1 generous table spoon) or 1 tablespoon clarified butter (about 1 generous table spoon)

Nutritional information

440.4
Calories
250 g
Calories From Fat
27.8 g
Total Fat
16.4 g
Saturated Fat
89.5 mg
Cholesterol
111.1 mg
Sodium
39.9 g
Carbs
5.2 g
Dietary Fiber
6 g
Sugars
14.1 g
Protein
431g
Serving Size

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Polenta Ai Funghi

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    Cuisine:

      Delicious fluffy polenta with sauted chanterelle mushrooms. It's easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy.
      The amount of mushrooms used may vary according to their water contents.

      • 55 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Polenta Ai Funghi, Delicious fluffy polenta with sauted chanterelle mushrooms It’s easy and makes a beautiful starter for four or vegetarian main for two You can sub other mushroom, I love freshly picked chanterelles the best Joy of the (mushroom)hunter 🙂 Not so fond of the cleaning though If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy The amount of mushrooms used may vary according to their water contents , Delicious fluffy polenta with sauted chanterelle mushrooms It’s easy and makes a beautiful starter for four or vegetarian main for two You can sub other mushroom, I love freshly picked chanterelles the best Joy of the (mushroom)hunter 🙂 Not so fond of the cleaning though If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy The amount of mushrooms used may vary according to their water contents


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      Steps

      1
      Done

      Clean Chanterelle Mushrooms and Chop Bigger Ones, Leave Small Firm Ones Intact.

      2
      Done

      Melt Butter in a Large Pan and Add Mushrooms.

      3
      Done

      Let Mushrooms Fry For About 10 Minutes (they Need to Let Water and Simmer Until Water Is Gone).

      4
      Done

      in the Meanwhile Bring Milk, Cream, Salt, Pepper and Vegetable Stock Powder (about 1/2 Tsp) to a Boil, Add Polenta and Cook Until Soft and Fluffy (this Depends on Which Version/Brand You Use, Qick Cook Is Fine).

      5
      Done

      Add Chopped Onion and Garlic Cloves to Onions.

      6
      Done

      Incorporate Half of the Mushroom Mixture Into Polenta (keep Warm Other Half of Sauted Mushrooms).

      7
      Done

      Transfer Polenta Mixture to a French Oven or Baking Tray and Spread Evenly. Let Rest Until Cooled and Firm.

      8
      Done

      Cut Polenta in Wedges or Rounds and Fry in Butter or Clarified Butter Until Golden Brown and Crisp on the Outside (medium Heat, About 2 Minutes Each).

      9
      Done

      Serve on Plates and Top With Remaining Mushroom Sauce and Garnish With Chopped Parsley.

      Avatar Of Gabby Phillips

      Gabby Phillips

      Culinary chemist experimenting with flavors and textures to create unique dishes.

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      Featured Image
      previous
      It took me 5 years to get this simple recipe from one of my favorite restaurants. Every time I asked they said they couldn’t give it out. I kept asking and finally here it is. I love it-I was shocked to see how simple it was. I hope you will love it also.
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      Featured Image
      previous
      It took me 5 years to get this simple recipe from one of my favorite restaurants. Every time I asked they said they couldn’t give it out. I kept asking and finally here it is. I love it-I was shocked to see how simple it was. I hope you will love it also.
      Chicken Burgers With Fresh Fruit Salsa
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      Chicken Burgers With Fresh Fruit Salsa

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