Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 400grams mixed wild mushrooms, such as porcini, girolles and chanterelles
- 25grams butter
- 2 cloves garlic, chopped
- 5 whole sage leaves
- 1/4 cups dry vermouth
- 1 pinch salt
- 1 pinch pepper
- 3 cup water
- 200grams instant polenta
- 50grams Parmesan cheese, freshly grated
- 50grams butter, cubed
Method
Step 1 of 3
Brush away any soil and grit from the mushrooms with a moist cloth, then slice the porcini and tear any other large mushrooms in half. Set aside.
Step 2 of 3
Melt the butter in a large frying pan over a medium-high heat. Add the garlic, sage and the dense, tougher mushrooms and cook for 2-3 minutes. Add the remaining mushrooms, season with salt and pepper and cook for 2-3 minutes until soft and cooked through. Pour in the vermouth and cook, stirring, for 1 minute.
Step 3 of 3
Divide the polenta between 4 serving plates, then top with the mushrooms.
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