Polenta Taragna with Sautéed Porcini Mushrooms

Polenta Taragna with Sautéed Porcini Mushrooms

Tempo di preparazione
Preparation time
30 mins
4 People


500 g of Taragna Flour or for Preccocked Taragna Flour Molino Filippini

2 liters of water

1 tablespoon of salt (about 24 g)

100 g of butter

500 g of porcini mushrooms

1 clove of garlic

3 tablespoons of extra virgin olive oil

1 heaping tablespoon of chopped parsley

salt and pepper


Clean the mushrooms by removing all traces of soil, wash them quickly under running water, dry them well, and cut them into slices. Heat the oil in a large non-stick pan with the crushed garlic clove. After a couple of minutes add the mushrooms, season with salt and pepper as taste, and cook for 5-6 minutes, stirring occasionally. When cooked, remove the garlic and sprinkle with chopped parsley. Meanwhile, bring the water to a boil in a copper pot, add salt and pour in the flour, stirring with a whisk. Bring to the boil again and cook the polenta for 5 minutes, stirring regularly with a wooden spoon. When cooked, add the butter into small pieces, stir for a couple of minutes and serve the polenta accompanied by the sautéed mushrooms.

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