Polenta with mushrooms

I discovered frozen mixed mushrooms (apparently with some pieces of porcini in it, but I couldn’t see many). In any case, unable to forage now, these looked good to me.

I used a 300g bag of frozen mixed mushrooms

30g dried porcini mushrooms,

a few garlic cloves

olive oil

tomato passata


The dried porcini mushrooms need to be soaked for a an hour or so.

Sauté the garlic with the olive oil, add the frozen mushrooms, and after five minutes the porcini mushrooms and their soaking water. Add the tomato passata (about a cup) and simmer for 30 minutes. Stir often and add water if necessary. Add salt to taste.

Photos by Alessandra Zecchini©

I served these mushrooms with polenta, and then, since I had a few left over, I made some pasta the day after, but I'll talk about that tomorrow!


  1. This looks and sounds delicious to me. I've never used frozen mushrooms; in fact, don't believe I've ever seen them in the grocery store. I love polenta and this seems like a perfect combo to me!

  2. What kind of gravy did you use on the mushrooms? Looks like some brown gravy?

  3. @ Pam: I never seen frozen mushrooms like these before outside Italy. They are very versatile, a bag has several types inside, including fresh (i mean, frozen) porcini.

    @ Chef: No gravy Chef, it is the mushroom cooking sauce, which takes is colour from the mushrooms and the passata (Italian tomato sauce). If it gets too thick just add water while cooking.

  4. So good-looking! Polenta is delicious!

  5. Yes, frozen mushrooms (with porcini) are common in every Italian supermarket. They taste good an are very practical!

  6. Ummm, this is right up my gravy loving alley!

    Looks wonderfully tasty!


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