Imagine a dish that transports you straight to the rustic kitchens of Italy, where simple ingredients transform into a culinary masterpiece. Funghi Trifolati con Polenta is not just a recipe; it's a sensory journey that combines the earthy richness of wild mushrooms with the creamy, luxurious texture of perfectly cooked polenta. Whether you're a seasoned home cook or a curious food lover, this classic Italian dish promises to elevate your dining experience and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g mixed mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup polenta
- 4 cups vegetable broth
- Parmesan cheese for serving
- Fresh thyme for garnish
Instructions
- Prepare the mushrooms by cleaning them carefully with a damp cloth. Slice the mixed mushrooms into uniform pieces, ensuring they are roughly the same size for even cooking.
- In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add sliced mushrooms to the skillet, spreading them in a single layer. Allow mushrooms to cook without stirring for 2-3 minutes to develop a golden brown color and caramelization.
- Gently stir the mushrooms and continue cooking for 8-10 minutes until they release their moisture and become golden brown and tender. Season with salt and pepper to taste.
- While mushrooms are cooking, prepare the polenta. In a separate saucepan, bring vegetable broth to a gentle boil.
- Slowly whisk polenta into the boiling broth, reducing heat to low. Stir continuously to prevent lumps from forming, cooking for approximately 15-20 minutes until creamy and thick.
- Once polenta is smooth and creamy, remove from heat and let rest for 2-3 minutes to further thicken.
- Plate the creamy polenta, topping with the sautéed mushrooms. Garnish with fresh thyme leaves and grated Parmesan cheese.
- Serve immediately while hot, allowing the flavors of the earthy mushrooms and creamy polenta to complement each other.
Tips
- Mushroom Selection: Choose a variety of mushrooms like porcini, cremini, and shiitake for complex flavor and texture. Always clean mushrooms gently with a damp cloth to preserve their delicate structure.
- Caramelization is Key: Allow mushrooms to cook undisturbed initially to develop a golden-brown color and enhance their natural umami flavor. Resist the urge to constantly stir!
- Polenta Perfection: Whisk polenta slowly and continuously to prevent lumps. Use a wooden spoon and stir from the bottom of the pan to ensure smooth, creamy consistency.
- Temperature Control: Keep heat low when cooking polenta and stir frequently to prevent scorching. The final texture should be smooth and pourable, but not runny.
- Fresh Herbs Matter: Use fresh thyme for garnishing - it adds a bright, aromatic touch that complements the earthy mushrooms beautifully.
- Serve Immediately: Polenta sets quickly, so serve the dish right after cooking to enjoy its optimal creamy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
