Polenta is something we grew up eating in the Veneto. It’s a familiar presence on the family table, much like bread, and is served alongside all sorts of dishes, from meat and fish to vegetables. In many homes, a meal without polenta just wouldn’t feel quite complete.
One of our favourite and most traditional ways to eat it is with mushrooms cooked in garlic, olive oil and butter, finished with fresh parsley. It’s a simple dish, but one we look forward to making every year when mushrooms start appearing at the market. The soft polenta is perfect for soaking up all the lovely juices from the pan, and there’s really not much more we could ask for.
Mushrooms also bring back a few family memories. In both our families, they would often come from the woods rather than the shops. Mushroom picking is still popular in the areas around the Dolomites, and when we go back to Italy, our mums sometimes tell us they’ve saved some for us in the freezer.
There’s usually a story behind every bag. Perhaps Agnes’s brother has been mushroom picking in a particular wood and come home with more than he can use. Or a relative or family friend has found a good patch and shared some of what they’ve picked. Our mums always know who picked them and where they came from, and they’ll tell us all about it before handing them over. Then comes the familiar: ‘You can do whatever you like with them.’
We love this little family tradition. It’s one of those things that happens quite naturally: someone goes out for a walk in the woods, comes home with more mushrooms than they need, and shares them with family or friends. Some are cooked straight away, others are cleaned and put in the freezer for another day. And eventually, they find their way into someone’s kitchen.
Of course, you don’t need to go mushroom picking to make this dish. Mushrooms from your local market or supermarket work just as well. We like using a mixture of varieties, but chestnut, oyster and shiitake mushrooms are all good options. The important thing is not to overcrowd the pan, so the mushrooms have enough room to brown and develop their flavour.
In the Veneto, polenta and mushrooms are often served together as a starter. At home, we also enjoy making a larger portion for lunch or supper, particularly when the weather turns cooler. It’s filling without being too heavy, and it’s the sort of food we both enjoy coming back to.
For this recipe, we use instant polenta, as it’s widely available here in the UK and doesn’t take long to prepare. When we’re back in the Veneto, we often make it the traditional way, using cornmeal that takes considerably longer to cook. Both work well, so use whichever you prefer, following the instructions on the packet for the right amount of water and cooking time.
Serve the mushrooms over the polenta while everything is still warm, making sure to spoon over all the cooking juices. A little extra parsley on top is always welcome.
It’s a straightforward dish made with a handful of ingredients, but one that brings together quite a few things we love about cooking: seasonal produce, familiar flavours and the little food traditions that connect our family kitchens, even when we’re far from home.
We hope you’ll give it a try and enjoy these simple, familiar flavours as much as we do.
Notes from our Venetian kitchen
How to clean mushrooms
Mushrooms can hold quite a bit of soil, but it's best not to soak them or wash them under running water, as they will absorb a lot of moisture which they will then release when cooking. The result will be grey and tasteless mushrooms once cooked. Instead, use a soft brush or a slightly damp cloth to remove any dirt. If the mushrooms are particularly dirty, you can rinse them quickly and dry them thoroughly before cooking.
When to add the salt
For nicely browned mushrooms, wait until they are almost cooked before adding salt. Salt draws moisture out of the mushrooms, so adding it too early can make them release water before they have a chance to brown. Make sure the pan is hot, too, and avoid overcrowding it. If you're cooking a large quantity, it's better to work in batches.
Which mushrooms to use
A mix of mushrooms gives this dish a good variety of flavours and textures. In the Veneto, you might find varieties such as porcini, chiodini and pioppini, depending on the season and where you are. If you're shopping in the UK, chestnut mushrooms, oyster mushrooms and shiitake are all good options. You can also use a ready-made mixed mushroom selection from your local supermarket or market. There's no need to find the exact varieties used in Italy to enjoy this dish.If you use wild mushrooms, make sure they have been identified as safe to eat by someone qualified to do so. Never eat wild mushrooms based on your own identification unless you have the necessary knowledge and experience.
Choosing the right polenta
We use instant polenta for this recipe because it's quick and easy to prepare. Traditional polenta, made with coarser cornmeal, takes longer to cook and usually needs more time at the stove. The amount of water and cooking time can also vary between products, so always check the instructions on the packet and adjust the quantities if needed.
How to avoid lumpy polenta
The trick to smooth polenta is to add it gradually to boiling, salted water while whisking continuously. Don't pour it all in at once, as this can cause lumps to form. Once the polenta starts to thicken, keep stirring as directed on the packet until it's cooked. If it becomes too thick before you're ready to serve, add a little hot water and stir well until you reach the consistency you like. For this recipe, the polenta should be soft enough to spoon onto a plate.
Can you prepare the mushrooms in advance?
This dish is best served straight away, while the mushrooms are golden and the polenta is warm and soft. However, you can clean and slice the mushrooms a little ahead of time and keep them refrigerated until you're ready to cook. If you have leftovers, let them cool promptly, then store the mushrooms and polenta in separate airtight containers in the fridge and eat within two days. Reheat thoroughly until steaming hot. Polenta tends to firm up as it cools, so best way to eat it the day after is to cut ti into thick slices and grill it on a hot griddle pan or in the oven until crispy outside and soft inside
Can you make this recipe without butter or Parmesan?
Absolutely. You can leave out the butter and cook the mushrooms with olive oil alone. Parmesan is optional, too, so simply leave it out if you prefer. The garlic, parsley and mushrooms provide plenty of flavour, and the dish works just as well without the cheese.
Ingredients
Serves 4 (as a main)
500g mixed mushrooms, sliced
2 garlic cloves, lightly crushed
A handful of fresh parsley, finely chopped
2 tbsp extra virgin olive oil
25g butter
200g instant polenta
1 litre water
Salt and freshly ground black pepper, to taste
Parmesan shavings, to serve (optional)
Directions
1. Prepare the mushrooms, garlic and herbs
Clean the mushrooms and slice them. Lightly crush the garlic cloves and finely chop the parsley.
2. Fry the mushrooms
Heat the olive oil in a large frying pan over a medium-high heat. Add the mushrooms to the pan and cook over a high heat for about 5 minutes, turning them only occasionally so they have time to brown rather than steam.
3. Add the garlic
Add the crushed garlic and give a stir. Continue cooking.
4. Add the butter and seasoning
Once the mushrooms have started to soften and colour, add the butter, a pinch of salt and some freshly ground black pepper. Continue cooking for a few more minutes, until the mushrooms are tender and golden. Stir through most of the chopped parsley, then remove from the heat and keep warm.
5. Bring the water to the boil
While the mushrooms finish cooking, bring the water to the boil in a large saucepan. Add a teaspoon of salt.
6. Cook the polenta
Pour the instant polenta into the boiling water in a steady stream, whisking continuously to prevent lumps from forming. Continue whisking and cook according to the instructions on the packet, usually around 5 minutes, until smooth and thick. If you prefer a softer consistency, add a little more hot water and stir well.
7. Spoon into bowls
Divide the warm polenta between individual bowls, making a little hollow in the centre of each portion. Spoon the mushrooms on top, allowing their buttery juices to settle into the polenta.
8. Finish and serve
Scatter over the remaining parsley and drizzle with a little extra virgin olive oil. Add a few Parmesan shavings, if you like, and serve while everything is still warm.
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