I called them creamy chiodini mushrooms with tomato because the sauce, softened by a touch of milk, wraps the mushrooms in a soft, velvety texture without masking their flavor. After a light browning and a gentle simmer, you’ll get an aromatic, well-bound topping, ideal to serve on toasted, golden polenta slices. Serve them piping hot and prepare them whenever you want a rustic but satisfying dish. Also perfect as an appetizer.
Other mushroom recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 2 Servings
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for creamy chiodini mushrooms with tomato
- 7 oz chiodini mushrooms (weight after trimming)
- 4 slices ready-made polenta
- 1 clove garlic
- 1/3 cup tomato purée (passata) (about 2.5 oz (70 g))
- 2 tablespoons dry white wine (about 15–20 ml (0.5–0.7 fl oz) approx.)
- 1/2 tablespoon butter (about 7 g (0.25 oz))
- 2 tablespoons milk (about 30 ml (1 fl oz))
- 1 small bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Colander
- 1 Pot
- 1 Frying pan
- 1 Grill pan
Preparation of creamy chiodini mushrooms with tomato
Clean the chiodini mushrooms by removing the tough part of the stems, separate them into small clusters and rinse them quickly under running water.
Meanwhile, bring plenty of unsalted water to a boil. When it boils, plunge in the chiodini, wait for the water to return to a boil and, from that moment, count 15 minutes. I’ll tell you right away that they will produce a lot of foam and this is absolutely normal. They will release water and impurities and will slightly reduce in volume.
At the end of boiling, drain them and rinse briefly under warm running water, then let them drain well.
Cut the polenta into slices about 1 cm thick (approximately 3/8 inch). I calculated 4 slices (2 each) but you can prepare as many as you like..
Heat well a grill pan lightly brushed with oil before placing the polenta slices. Grill them 2/3 minutes per side until you get those nice golden, crispy lines. This way the slices will be compact, slightly crispy on the outside and soft inside.
In a frying pan heat a few tablespoons of oil and brown one peeled but whole clove of garlic. Then add the well-drained chiodini and sauté them for 3/4 minutes.
Deglaze with the white wine and let it evaporate. Then add the tomato purée, mix well, cover and cook for 7/8 minutes over medium-low heat until the mushrooms have absorbed some of the tomato but the sauce remains creamy.
At this point, salt and pepper to taste and then add the butter which will give the mushrooms extra shine.
Finally, soften the sauce with a couple of tablespoons of milk, stir and turn off the heat. Let rest for one minute in the covered pan so the milk blends perfectly.
Distribute the creamy chiodini mushrooms with tomato over the toasted polenta slices and finish with a sprinkle of fresh parsley and a drizzle of raw olive oil. Enjoy! Paola
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