Ingredients for Wild Mushroom Polenta with Porcini Sauce

• 30g de hongos porcini secos

• 1 cucharada de aceite de oliva virgen extra

• 1 small shallot, peeled and finely chopped

• 2 dientes de ajo, picados

• 120ml de vino blanco seco

• 1 hoja de laurel

• 350ml vegetable stock

• 1 tablespoon butter, room temperature

• 2 teaspoons plain flour

• Sal

• Pimienta recién molida

• 675g mixed wild mushrooms (such as maitake, chanterelle, shiitake)

• large mushrooms torn into smaller pieces

• 1 cucharada de hojas de tomillo fresco

• 1/4 taza de aceite de oliva virgen extra

• Sal

• pimienta negra recién molida

• 1/2 cucharaditas de sal

• 300g polenta

• 1/2 cucharaditas de pimienta negra recién molida

• 80g freshly grated Parmigiano-Reggiano

• 2 cucharadas de mantequilla sin sal

In a small bowl, combine porcini mushrooms and 240ml warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.

While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 232°C. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.

Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 240ml , 15 to 20 minutes. Remove bay leaf.

In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.

In a large saucepan, bring 1450ml water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.