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Creamy polenta & sautéed porcini mushrooms


2 servings

Total time

25 minutes


  • 1 cup polenta
  • 2 & ½ cup water
  • 2 tbsp butter
  • 300 g fresh porcini mushrooms cleaned
  • 1 tbsp olive oil ((divided))
  • 1 bunch of parsley
  • salt
  • pepper


  1. Put the polenta and water in a deep pan and bring to a boil.
  2. Lower the heat and let cook slowly, until all the water is absorbed.
  3. Season with salt and pepper, add butter and stir until the butter is incorporated.
  4. While polenta is cooking prepare porcini mushrooms.
  5. Slice the porcinis and set aside.
  6. Place a big pan over medium-high heat and add olive oil.
  7. Once the oil gets hot add the mushrooms to the pan.
  8. Cook for 10-12 minutes, stirring occasionally.
  9. Season with salt and pepper and add the chopped parsley at the end.
  10. Layer polenta on a plate and top with sautéed mushrooms.
  11. Enjoy.

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