Imagine a dish that warms your soul and transports you to a cozy Italian kitchen. This wild mushroom and truffle polenta is just that, a delightful blend of earthy flavors and creamy textures that will elevate any meal. Whether you’re hosting a dinner party or enjoying a quiet night in, this recipe is sure to impress.
This dish embraces the umami richness of wild mushrooms, paired beautifully with the luxurious notes of truffle oil. Top it off with crispy parmesan crisps for an irresistible crunch, and you’ve got a dish that balances comfort with sophistication.
Indulgent Wild Mushroom and Truffle Polenta
This wild mushroom and truffle polenta is a creamy, comforting dish featuring a blend of sautéed wild mushrooms, infused with aromatic truffle oil, and served with crisp parmesan chips. The combination of flavors creates a delightful experience for your palate, making it a perfect centerpiece for any meal.
Ingredients
- 1 cup polenta
- 4 cups vegetable broth or water
- 2 tablespoons truffle oil
- 2 cups wild mushrooms, cleaned and chopped (e.g., chanterelles, shiitake, or porcini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus extra for crisps
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Polenta: In a medium pot, bring the vegetable broth or water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, until thickened (about 20-30 minutes). Stir in truffle oil and Parmesan cheese. Season with salt and pepper to taste.
- Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the wild mushrooms and cook until golden brown and tender. Season with salt and pepper.
- Prepare Parmesan Crisps: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese on the sheet, flattening them slightly. Bake for 5-7 minutes until golden and crispy. Let cool before removing from the parchment.
- Assemble and Serve: Spoon the creamy polenta onto plates, top with the sautéed wild mushrooms, and garnish with fresh parsley and Parmesan crisps. Serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 10g
- Carbohydrates: 36g
