Fresh Porcini Mushrooms and Polenta (polenta con funghi porcini)

Nov
2015
23

posted by on Recipes

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Plated Porcini Mushrooms and Polenta - Flirty Foodie

I’m feeling pampered. This past weekend, the hubby ‘D’ cooked every single meal. Some time ago, this would have probably annoyed me. The kitchen is/was my domain. But, I’ve come to realize that he does this because:

1. He actually really likes to cook. Over the weekends, he has the time and energy to do it. D is also ridiculously slow in the kitchen. He says it’s because he’s always rushing in life, and the kitchen is the one place where he doesn’t have to.

2. It’s his way of showing me how much he cares.

Saturday, after I commented that I really wanted to have porcini mushrooms and that I still hadn’t had any for the season, D took me to the market so we could pick some out.

cleaned porcini mushrooms - flirty foodie

From there, he took it upon himself to very carefully clean each and every mushroom, peeling the dirt filled ends, brushing the tops with a firm brush, then wiping the tops with a damp cloth. 750 grams of porcini took him about 45 minutes to clean.

Plated Porcini Mushrooms and Polenta - Flirty Foodie

Day one, he made polenta with sautéed porcini mushrooms. Day two, he made risotto with you guessed it sautéed porcini mushrooms. He’s a bit of a monotonous cook. (He calls them his signature dishes). Fortunately, the things he makes he does incredibly well.

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Private: Fresh Porcini Mushrooms and Polenta

Nov
2015
23

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Porcini Mushrooms and Polenta
Print Recipe
A delicious vegan meal using some of the best ingredients fall has to offer
Servings Prep Time
2 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 25 minutes
Cook Time
45 minutes
Porcini Mushrooms and Polenta
Print Recipe
A delicious vegan meal using some of the best ingredients fall has to offer
Servings Prep Time
2 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 25 minutes
Cook Time
45 minutes
Ingredients
Sauteed Porcini Mushrooms
Basic Soft Polenta Recipe
Servings: people
Instructions
Polenta
  1. Make polenta. Add water to a large pot of water, cover with lid and bring to a boil on medium high heat. Add salt once boiling. Next slowly whisk polenta into boiling water. Whisk for approximately 5 minutes while the mixture thickens. Adjust temperature to low.
  2. Now, this is where my husband and I differ. My husband thinks you have to stir it constantly for the next 40 minutes. I think you can cover the pot and stir every 5-10 minutes, checking the pot more frequently towards the end. Add more hot water if needed.**
  3. Stir in olive oil once the cook time is up.
Mushrooms
  1. Heat garlic and half of olive oil on low in a medium-sized pot for approx. 5 minutes. Add sliced mushrooms and stir for about 1-2 minutes or until they absorb all of the olive oil. Add salt and pepper at this point. Continue to stir for about 5 minutes, as the salt causes the mushrooms to release their water. Add remaining olive oil and parsley, and cook for about 2 more minutes. Serve
Recipe Notes

*The word polenta refers to both the uncooked cornmeal as well as to the finished dish
**Keep in mind that the polenta thickens quite a bit the moment it comes of the fire.
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