350g Mixed mushrooms (Try to include both porcini and dark field mushrooms)
15ml Olive Oil
2 cloves Garlic
250g Polenta (I use the quick variety)
50g Grana Padano Cheese
1 teaspoon Black Truffle Carpaccio (You can substitute truffle oil if no carpaccio is available)
1 handful Flat leaf parsley (chopped)
1 teaspoon Balsamic Vinegar (Optional, because unless you can find that authentic aged balsamico, you are better off leaving this out. The real thing is a thick, almost sweet mixture with very little taste of vinegar.)
Dice the shallot and garlic finely
Clean the mushrooms carefully with a brush or just damp cloth, trim and dice
Add the mushrooms to the saute pan and stir through for a few minutes. Now add most of the butter and the balsamic and season well with salt and pepper
Cover the pan with a lid and cook over a low heat for around 20 minutes
Meanwhile make up the polenta with the stock according to the packet instruction. I use quick polenta which most Italians would discourage, but I find it works very well.
Stir the remaining butter and parmesan into the polenta.
Stir the truffle carpaccio into the mushroom mixture
Serve the dish by piling the mushroom mixture into the centre of a serving of polenta and garnishing with a little freshly chopped parsley or sage