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  • All Year
  • 1 hour
  • Serves 4

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Mushroom & Sage Olive Oil

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Truffle Sea Salt

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Wild Mushroom Semolina Polenta

Wild Mushroom Semolina Polenta

Ingredients

  • 3lb Cremini Mushroom, cleaned
  • 1/2 c Wild Mushroom and Sage Olive Oil
  • 1 T Truffle Sea Salt
  • 2 c Semolina
  • 8 c Chicken Stock
  • 1 Red Onion, diced
  • 2 clove Garlic, minced
  • 2 T Saratoga Olive Oil Varietal

Directions

  • 1. Heat the Oven to 400 degrees. Place mushrooms, some of the oil, and half of the salt in a large bowl and toss to combine. Place on a baking sheet and roast for 20 minutes or until mushrooms are golden. Do not cook too long (you will be cooking them again in the polenta). Slice or quarter the mushrooms after cooling. Reserve the cooking liquid.
  • 2. Place a large pot on medium heat. Add the Spanish Manzanillo EVOO and onions and cook for 2-3 minutes. Add the garlic and cook for another 2 minutes. Add some of the sliced mushrooms and some of the cooking juice. Cook for 3-4 minutes. Add the chicken stock reserving about a cup. Bring to boil and then whisk in the semolina slowly. Reduce the heat and simmer for 2-3 minutes, adding more stock if necessary. Continue stirring adding the remaining mushrooms, their juices and the remaining stock. Transfer polenta to warmed plates and drizzle the remaining Wild Mushroom Olive Oil and finish with Porcini Salt.

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Wild Mushroom Semolina Polenta

  • All Year
  • 1 hour
  • Serves 4

Wild Mushroom Semolina Polenta

Ingredients

  • 3lb Cremini Mushroom, cleaned
  • 1/2 c Wild Mushroom and Sage Olive Oil
  • 1 T Truffle Sea Salt
  • 2 c Semolina
  • 8 c Chicken Stock
  • 1 Red Onion, diced
  • 2 clove Garlic, minced
  • 2 T Saratoga Olive Oil Varietal

Directions

  • 1. Heat the Oven to 400 degrees. Place mushrooms, some of the oil, and half of the salt in a large bowl and toss to combine. Place on a baking sheet and roast for 20 minutes or until mushrooms are golden. Do not cook too long (you will be cooking them again in the polenta). Slice or quarter the mushrooms after cooling. Reserve the cooking liquid.
  • 2. Place a large pot on medium heat. Add the Spanish Manzanillo EVOO and onions and cook for 2-3 minutes. Add the garlic and cook for another 2 minutes. Add some of the sliced mushrooms and some of the cooking juice. Cook for 3-4 minutes. Add the chicken stock reserving about a cup. Bring to boil and then whisk in the semolina slowly. Reduce the heat and simmer for 2-3 minutes, adding more stock if necessary. Continue stirring adding the remaining mushrooms, their juices and the remaining stock. Transfer polenta to warmed plates and drizzle the remaining Wild Mushroom Olive Oil and finish with Porcini Salt.