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Porcini and Chestnut Sauce with Creamy Polenta

Porcini and Chestnut Sauce with Creamy Polenta

© Recipe courtesy of Julie Le Clerc

PORCINI AND CHESTNUT SAUCE WITH CREAMY POLENTA

Serves 4

40g Gigante porcini

1 cup boiling water

3 Tbsp extra virgin olive oil (EVO)

250g fresh button mushrooms, halved

3 cloves garlic, crushed

Sal de Añana spring salt

Freshly ground black pepper

½ cup red wine

100g Naiciña chestnuts , coarsely crumbled

1 cup Foundation beef stock (orvegetable stock for a vegetarian version but please note the sauce will not gel and be thinner)

2 Tbsp Guisti red label balsamic vinegar

¼ cup chopped fresh parsley, plus extra to garnish

Giuliano Tartufi white truffle spray  (optional)

CREAMY POLENTA

4 cups water

2 tsp Sal de Añana spring salt

1 cup La Grande Ruota yellow quick cook polenta

½ cup Zany Zeus mascarpone

50g freshly grated Parmigiano Reggiano

Place the porcini in a bowl; pour over the boiling water then set aside for 20-30 minutes to rehydrate.

Heat the EVO in a large pan set over medium heat. Add the fresh mushrooms and sauté for 3-4 minutes. Add the garlic and a little salt and pepper and cook for a minute more, stirring continuously. Add the red wine to deglaze the pan and simmer for 2-3 minutes to reduce by half. Add the chestnuts, stock, porcini and soaking liquid; bring to a simmer and cook for about 10 minutes or until sauce is reduced and syrupy. Add the balsamic and parsley and adjust seasoning with salt and pepper to taste.

To make the polenta, bring 4 cups water to the boil in a large heavy-based pot. Add a teaspoon of salt. Rain in the polenta while whisking continuously to avoid lumps forming. Cook over medium heat, stirring regularly for 5 minutes. Stir in the mascarpone and Parmigiano and adjust seasoning with salt and pepper, to taste.

Serve the polenta topped with the mushroom sauce and garnished with the remaining parsley. Finish with some truffle spray if desired, and serve with a glass of Rocca Giovanni Nebbiolo d’Alba .

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    Gigante Porcini Mushrooms

    Gigante Porcini


    These extra-large rich and creamy porcini mushrooms are hand selected in Cremona, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.

    Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 20g packet and 50g packet.

    Learn More
    $55.90 $50.90
    109 -

  • Foundation Vegetable Stock

    Foundation Vegetable Stock


    A versatile, plant-based vegetable stock. Made with the freshest natural ingredients from New Zealand. Foundation vegetable stock is is a classical mirepoix with the addition of tomatoes. This stock provides a great base for any soup, sauce or vegetarian dish that requires depth of flavour.

    Ingredients: New Zealand spring water, fresh onions, carrots, celery, tomatoes, herbs and spices.

    Learn More
    $8.50
    109 -

    Available in-store only

  • Giuliano Tartufi White Truffle Spray

    Giuliano Tartufi White Truffle Spray


    A fantastic way to finish any truffle dish! Simply spritz over your favourite macaroni cheese, risotto or egg dishes. Learn More
    $21.90
    109 -

  • Sal de Añana Mineral Salt

    Sal de Añana Mineral Salt


    Concentrated pure natural salt crystals, rich in minerals and trace elements. This is ideal for general day-to-day use.

    Used by the top names in Spanish food such as Roca, Subijana, Guerrero, Aduriz, Atxa and Berasategui to name a few; Sal de Añana is from the ancient Valley of Salt in the town of Salinas de Añana (Basque Country). It is considered to be one of the best salt varieties in the world and the valley is currently one of the most spectacular and best-preserved cultural landscapes in Europe. This unique landscape consists of thousands of platforms or salt-pans, channels, wells and storage areas.

    Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago. The crystallisation process is the result of natural, sundried evaporation, and is based on three factors: the sun, wind and traditional techniques used by the salt workers.

    Learn More
    $6.90
    109 -

  • Naiciña Pre-Cooked Chestnuts

    Naiciña Pre-Cooked Chestnuts


    These Spanish organic chestnuts come pre-cooked in a vacuum sealed bag. Perfect to use as a garnish or stuffing in meats or as an ingredient in salads and vegetable dishes.

    Learn More
    $39.50
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  • Salvagno Organic Evo

    Salvagno Organic Extra Virgin Olive Oil


    From Verona in Italy. ‘Diploma di Gran Menzione’ Leone D’Oro dei Mastri Oleari. Bright and grassy with hints of almond, it is perfect with fish, salads and chicken.

    Also available in a 1L bottle.

    Learn More
    $30.30
    109 -

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil


    Late-harvest cold-pressed olive oil pressed from 75% Cornicabra and 25% Arbequina olives. Imbued with wonderful tropical fruit flavours.

    Also available in a 500ml bottle and 3 litre tin. 

    This product replaces the Romulo extra virgin olive oil 750ml. It is the same oil, which has been re branded from Romulo to Pons.

    Learn More
    $25.90
    109 -

  • Parmigiano Reggiano ~  Freshly Cracked Wedge

    Montanari Parmigiano Reggiano ~ Freshly Cracked Wedge


    Authentic, premium quality Italian Parmigiano from specially selected farms. Aged for at least two years, the taste is tangy, fruity and quite exceptional. Ideal for grating in cooking, especially with pasta, or can be served as a table cheese with a drizzle of Giusti Riccardo balsamic .

    Milk: Cow, unpastuerised
    Origin: Italy

    Also available in a small  or large wedge , or as a whole wheel .

    Please note: Pricing is per kg.

    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

    Learn More
    $65.90
    109 -

  • Giusti Red Label Balsamic

    Giusti Red Label Balsamic


    Quality traditionally made balsamic aged in the seasoned barrels of Giusti, the oldest balsamic maker in Modena. Use in dressings and sauces.

    Learn More
    $19.50
    109 -

  • Gigante Porcini Mushrooms

    Gigante Porcini


    These extra-large rich and creamy porcini mushrooms are hand selected in Cremona, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.

    Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 20g packet and 100g packet.

    Learn More
    $19.90
    109 -

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