Funghi Trifolati with Herbed Polenta

Ingredients

• 500g (1.1 lb) mixed mushrooms (cremini, shiitake, oyster) 500g (1.1 lb) mixed mushrooms (cremini, shiitake, oyster)
• 3 tablespoons olive oil 3 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 cup white wine 1/4 cup white wine
• Salt and pepper, to taste Salt and pepper, to taste
• For the herbed polenta: For the herbed polenta:
• 1 cup polenta 1 cup polenta
• 4 cups vegetable broth 4 cups vegetable broth
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 7g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mushrooms and slice them into thin pieces.
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the minced garlic and sauté for a minute until fragrant.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
5. 5.
   Pour in the white wine and cook for an additional 2-3 minutes until the wine evaporates.
6. 6.
   Season with salt and pepper to taste, and sprinkle with fresh parsley.
7. 7.
   In a separate saucepan, bring the vegetable broth to a boil.
8. 8.
   Slowly whisk in the polenta and reduce the heat to low.
9. 9.
   Cook the polenta for about 15-20 minutes, stirring occasionally, until it thickens.
10. 10.
    Stir in the butter, fresh rosemary, and fresh thyme. Season with salt to taste.
11. 11.
    Serve the sautéed mushrooms over a bed of herbed polenta.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a richer flavor, you can add a splash of balsamic vinegar to the sautéed mushrooms.
• If you prefer a creamier polenta, you can stir in some grated Parmesan cheese before serving.
• Experiment with different types of mushrooms to add variety and depth to the dish.
• To save time, you can use instant polenta instead of the traditional one, following the package instructions for cooking.

Serving advice

Serve the Funghi Trifolati with Herbed Polenta as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with additional fresh parsley for a pop of color.

Presentation advice

Arrange the sautéed mushrooms on top of a generous portion of herbed polenta, allowing the flavors to meld together. Sprinkle some extra chopped parsley on top for an appealing presentation.