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Mushroom Forest Polenta
Inspired by the art of wild mushroom foraging, this dish captures the essence of the forest- earthy, elegant, and effortlessly comforting. A simple yet sophisticated appetizer that delights with layers of flavor and texture.
Ingredients
Mixed mushrooms (such as cremini, oyster, and shiitake)
1 small fennel bulb, thinly sliced
1 shallot, finely chopped
2 tbsp butter
Sabatino White Truffle Sauce
Salt and pepper, to taste
Method
- Cook the polenta according to package instructions until smooth and creamy. Season with salt and a touch of butter.
- In a skillet, melt the butter over medium heat. Add the shallots, fennel, and mushrooms, and cook until golden brown and fragrant. Season with salt and pepper.
- Spread a generous layer of Sabatino White Truffle Sauce onto each plate. Spoon the warm polenta over the sauce, then top with the sautéed mushrooms, shallots, and fennel.
- Garnish with fennel fronds. Serve immediately.
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