Instructions:
Bring water to a boil in a heavy pan. Add salt.Turn off heat. Using a whisk, gradually stir polenta into the boiling water. Turn heat back on. Cook slowly for 60 to 70 minutes, stirring two or three times. In the meantime, soak porcini in warm water for 15 minutes. Chop porciniand save the water. Clean and slice button mushrooms ¼-inch thick. In a large skillet, sauteonion and garlic with extra virgin olive oil for 1 or 2 minutes, until translucent. Add mushrooms and saute for 4 to 5 minutes. Add salt and saved porcini water (gently pour water,making sure to leave sediment behind). Continue to cook for 3 to 4 minutes or until the waterevaporates. Add parsley and pepper and serve immediately over the polenta. Serves 4 to 6.
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