Chicken of the Woods (Fungi) and Polenta

Funghi e Polenta

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb chicken of the woods (fungi)
  • 6 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tablespoons extra-virgin olive oil
  • 1 sprig thyme
  • 2 tablespoons finely chopped parsley
  • salt and freshly ground black pepper


    Clean and finely slice the fungi.

    Fry the shallots and garlic in extra-virgin olive oil until golden, add the fungi and herbs and fry gently. Do not overcook or the fungi will break up. Season with salt and pepper.

    Serve with grilled polenta or a slice of toasted bread.