The cold weather still hasn't left us so there's nothing better than eating a good plate of polenta with mushrooms. A single dish enriched with tasty sautéed mushrooms. Its taste is spectacular, it will be for you a real explosion of flavor, a comforting dish and a perfect cuddle for a cold evening.

Ingredients for 4 people

1 tray MUSHROOMS Mix da Trifolare Sapori del Mio Orto
1 cloves of garlic
1 sprig Parsley
½ glass White wine
Extra Vergin Olive Oil to taste
Salt to taste.

For the polenta:
300g Corn Flour
1,5L Water
Salt to taste.


Put the water on the stove, add the salt and when it has almost reached the boiling point add the corn flour. Continue to mix with a whisk while you pour the flour, this will prevent the formation of lumps. Allow the polenta to cook, stirring occasionally with a wooden spoon, for 50 minutes.
While the polenta is cooking, clean the mushrooms with a slightly damp cloth or a soft-bristled brush, then slice and set aside.
Heat a drizzle of extra virgin olive oil very well in a pan and sauté a mixture of garlic and parsley, then add the mushrooms. After a few minutes, blend with the white wine and let it evaporate.
When the mushrooms are cooked, place the freshly prepared polenta on the plate and pour the mushrooms over it, distributing a generous amount of chopped fresh parsley.


• You can use instant polenta to speed up the time.

• You can also prepare the mushroom ragù the day before.

• You can add a pinch of fresh chilli to the sauté for a stronger taste.

• You can also use only White Champignon Mushrooms.

• You can enrich the taste of polenta by adding Gorgonzola.