Yellow polenta with funghi

Yellow polenta with funghi

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
50g butter
50ml extra-virgin olive oil
3 garlic cloves, chopped
1.5kg assorted mushrooms
salt and pepper
50ml white wine
1 bunch flat-leaf parsley, leaves removed
grated lemon zest, (optional)
1 quantity Polenta
4 tablespoons mascarpone

Method

  1. Heat the butter and oil in a heavy-based frying pan. Add the garlic and mushrooms, 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 ready to serve, sprinkle on the parsley leaves and a little grated lemon zest, if using.
  2. For a richer dish you can add some chopped bacon. You can also enrich the mushroom flavour with a couple of tablespoons of commercially available veal or beef jus.
  3. Serve on soft-cooked yellow polenta with a little mascarpone.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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