Mushroom & Polenta Recipe
Velvet Pioppini, Royal Trumpet, King Oyster, Enoki, Smoked Scamorza Polenta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Polenta
In a pot, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat and cook for 20-25 minutes until thickened. Stir in the smoked scamorza cheese until melted and creamy. Season with salt and pepper to taste.
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the Pioppini, Royal trumpet, King oyster, and Enoki mushrooms. Sauté for 8-10 minutes until the mushrooms are tender and golden. Season with salt and pepper.
- 3
Combine and Serve
Once the polenta is cooked and the mushrooms are sautéed, serve the polenta in bowls and top with the sautéed mushrooms. Garnish with fresh parsley and drizzle with a little extra olive oil if desired.