- Soak the porcini mushrooms in lukewarm water for 25 minutes.
- Rinse the mushrooms.
- Pour the extra virgin olive oil in a pan and brown the minced garlic
- Add the mushrooms.
- Add the dry white wine
- Add salt and continue to cook over moderate heat for another 30 minutes.
- At the end of cooking add the chopped parsley.
- In a saucepan boil 2 liters of water.
- When the water boils pour the flour a little at a time, stirring continuously for about 50 minutes
- As soon as the polenta is ready, pour it on a plate and let it stand for a few seconds.
- Cut into slices and season with the porcini mushrooms sauce.
