Wild Mushroom Polenta with Porcini Sauce

A luxurious Italian dish featuring creamy polenta topped with a rich porcini mushroom sauce and roasted wild mushrooms. The combination of dried porcini and fresh wild mushrooms creates deep, earthy flavors complemented by Parmigiano-Reggiano cheese.

6 servings

1 hr 35 min

Published October 4, 2025

Ingredients

•1 ounce dried porcini mushrooms
•1 tablespoon extra-virgin olive oil
•1 small shallot
•2 cloves garlic
•½ cup dry white wine
•1 leaf bay leaf
•1½ cups vegetable stock
•1 tablespoon butter
•2 teaspoons all-purpose flour
•to taste Salt
•to taste freshly ground pepper
•1½ pounds mixed wild mushrooms
•1 tablespoon fresh thyme leaves
•¼ cup extra-virgin olive oil
•to taste Salt
•to taste freshly ground black pepper
•½ teaspoon salt
•2 cups polenta
•½ teaspoon freshly ground black pepper
•½ cup freshly grated Parmigiano-Reggiano
•2 tablespoons unsalted butter

Cooking Instructions

1.
In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.
30 min
2.
While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.
10 min
3.
Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.
34 min
4.
In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.
1 min
5.
In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.
20 min

Ingredients

•1 ounce dried porcini mushrooms

•1 tablespoon extra-virgin olive oil

•1 small shallot

•2 cloves garlic

•½ cup dry white wine

•1 leaf bay leaf

•1½ cups vegetable stock

•1 tablespoon butter

•2 teaspoons all-purpose flour

•to taste Salt

•to taste freshly ground pepper

•1½ pounds mixed wild mushrooms

•1 tablespoon fresh thyme leaves

•¼ cup extra-virgin olive oil

•to taste Salt

•to taste freshly ground black pepper

•½ teaspoon salt

•2 cups polenta

•½ teaspoon freshly ground black pepper

•½ cup freshly grated Parmigiano-Reggiano

•2 tablespoons unsalted butter

Cooking Instructions

In a small bowl, combine porcini mushrooms and 1 cup warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.

30 min

While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 450°F. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.

10 min

Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 1 cup, 15 to 20 minutes. Remove bay leaf.

34 min

In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.

1 min

In a large saucepan, bring 6 cups water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.

20 min