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venetian polenta
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5 from 1 vote

Venetian Polenta

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Servings: 5


  • 4 oz (125 gr) dried porcini mushrooms
  • 8 oz (250 gr) fresh oyster mushrooms
  • 8 oz (250 gr) shiitake mushrooms roasted
  • 3 tbsp (45 ml) Extra Virgin Olive Oil
  • 4 cloves 4 cloves garlic, finely chopped
  • 1 tbsp 1 tablespoon fresh rosemary leaves
  • Salt and freshly ground black pepper to taste
  • 1 tbsp hopped flat-leaf (Italian) parsley
  • Basic soft yellow polenta


  • Place the dried porcini in a bowl, cover with warm water, and set aside to soak for 1 hour.
  • Drain and pat dry on paper towels.
  • Cut any very large oyster mushrooms into 1 1/2- to 2-inch (4 to 5 cm) pieces. Cut any very large shiitake mushrooms into halves or quarters.
  • Heat the oil in a large, heavy skillet. Add all the mushrooms and garlic and saute over medium heat until they are lightly browned and tender, about 10 minutes. Halfway through the cooking, add the rosemary.
  • Season with salt and pepper, stir in the parsley, and set aside while preparing the polenta.
  • When the polenta is done, briefly reheat the mushroom mixture and serve hot over the hot polenta.