Ingredients
1 cup of dried wild mushrooms - Organic Mix2 tablespoons of extra virgin olive oil Pamako Blend
1/2 medium onion, finely chopped
2 garlic cloves, chopped
Salt to taste
2 teaspoons all-purpose flour
½ cup dry white
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Freshly ground pepper
2 to 4 tablespoons finely chopped flat-leaf parsley
Steps
Bring the water to a boil and season well with salt. Mix in the polenta flour, then cover with a lid, turn the heat down low and cook for about 45 minutes, stirring every so often. Add butter and Grana Padano cheese until smooth (150g of organic polenta flour, 100g of butter, 150g of Grana Padano, salt).
Rehydrate dried mushrooms for 20-30 minutes. Place a deep frying pan over medium heat and add a dash of olive oil. Once hot, add the mushrooms, garlic and thyme to the pan and fry for a few minutes to soften. Season with salt and pepper/ Add the wine and let it evaporate. Stir in the water from the mushrooms) and cook for 10 minutes. Finish the mushrooms by mixing in the chopped parsley followed by the butter to create a creamy mixture (optional). Spoon the polenta into deep serving bowls and top with the mushroom mixture. Garnish fresh parsley and Pamako Olive Oil.
Bon Appetit!
