Chicken of the Woods (Fungi) and Polenta

Name: Chicken of the Woods (Fungi) and Polenta (Funghi e Polenta)
Yield: Serves 6
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 450 g/1 lb chicken of the woods (fungi); 6 shallots, finely chopped; 2 tablespoons finely chopped parsley; 3 cloves garlic, finely chopped; 4 tablespoons extra-virgin olive oil; 1 sprig thyme

Funghi e Polenta

Preparation info

Serves
6

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

450 g/1 lb chicken of the woods (fungi)
6 shallots, finely chopped

Europe
Italy
Marche
Starter
Gluten-free
Mediterranean

Method

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.