For 4 people 


Ingredients :

1.5 kg trimmed and sliced pine mushrooms – remember to brush the dirt off with a dry cloth or a dry pastry brush

4 red shallots finely sliced

3 garlic clove finely sliced

10 sprigs of thyme, leaves only

150ml white wine

1L white chicken stock

100g unsalted butter

80g grated grana padano parmesan

80ml extra virgin olive oil


Method :

  1. in a large shallow saucepan sweat the shallots and garlic in a half of the butter and all of the extra virgin olive oil until just soft – should take about 5 to 8 minutes
  2. add the thyme and the rest of the butter and increase heat and stir on high heat for about 2 minutes 
  3. Now add the mushrooms and to the pan and stir for 5 to 10 minutes to get even heat and coating of all the mushrooms
  4. add the white wine 
  5. add the chicken stock and allow to simmer for 20 minutes or until the ragu has a sauce consistency
  6. stir in the grated parmesan last and season with salt 

For the soft white polenta:


100g white polenta

325ml milk

325ml chicken stock (or water)

50g butter

40g grated grana padano parmesan


  1. Bring milk and chicken stock to the boil, just before it boils, rain in the polenta (slowly pour) then turn the heat down to as low as it will go, then keep stirring the polenta whilst cooking it for 30 minutes
  2. When the polenta tastes like it is nice and smooth, stir in the butter and parmesan, if not smooth add some more milk or stock and continue to slowly cook until it is smooth.

To finish the dish :

  • Pine mushroom ragu
  • 100g diced taleggio
  • 1 chunk of parmigianno reggiano for grating
  • extra virigin olive oil
  • Warm soft polenta
  1. Reheat the pine mushroom ragu, allow the liquid to reduce slightly, add in diced taleggio and allow it to soften without completely falling apart, this should take about 5 minutes
  2. Spoon hot polenta into deep bowls and spoon over pine mushroom ragu studded with taleggio
  3. Generously grate over parmigianno reggiano and a good slurp of extra virgin olive oil.
  4. Serve immediately!!

Ps if you are feeling particularly generous, you may like to grate over some Australian black truffles… so decadent!