Late Summer Mushroom Cacciatore Recipe
Assorted wild mushrooms, mascarpone, tomato & corn polenta, sweet spices
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Polenta
In a pot, bring the vegetable broth to a boil. Slowly whisk in the cornmeal, reducing heat to low. Cook for about 20 minutes, stirring frequently until thickened. Season with salt and pepper, then stir in 100g of mascarpone until creamy. Remove from heat and keep warm.
- 2
Cook the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the assorted mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.
- 3
Add the Tomatoes and Spices
Stir in the canned diced tomatoes, sweet paprika, and dried oregano. Season with salt and black pepper to taste. Simmer for 10-15 minutes until the mixture thickens slightly.
- 4
Combine and Serve
To serve, spoon the creamy polenta onto plates, top with the mushroom cacciatore mixture, and dollop with the remaining mascarpone. Garnish with fresh parsley.
