Funghi trifolati con polenta

4 servings

Ingredients

Quantity Ingredient
750 millilitres Water
½ teaspoon Salt; (2 g.)
500 millilitres Milk
350 grams Maize flour
100 grams Butter
1 Onion; (50 g.)
8 Cloves garlic; chopped fine (16
; g.)
100 grams Button mushrooms
100 grams Oyster mushrooms
50 grams Porcini mushrooms
60 grams Flour
300 millilitres Double cream
Salt to taste
½ teaspoon Pepper powder; (2 g.)

Directions

FOR THE POLENTA

FOR THE MUSHROOM SAUCE

To prepare the mushroom sauce: Heat butter and saute the onion and garlic.

Add the mushrooms, cut into small pieces. Sprinkle flour and cook. Add the cream, season and cook on low heat till sauce consistency.

To prepare the polenta: BOIL water with salt and milk. Whisk in the coarsely ground maize flour, keep stirring till all the lumps are broken.

Cook on a hot plate or low heat for 40 minutes, stirring occasionally.

Grease a tray and pour onto it and cool. Cut the polenta into desired shape and size. Shallow fry in butter till the outside is crisp and golden in colour. Serve hot with the mushroom sauce.

Converted by MC_Buster.

NOTES : (Mixed Mushrooms Served With Shallow Fried Maize Flour Cake) Converted by MM_Buster v2.0l.

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