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Polenta with mushrooms and radicchio salad from Italy


  • 300 g of champignon mushrooms
  • 100 g of radicchio salad
  • 50 g of leek
  • 50 g of dried tomatoes
  • 2 tablespoons of vegetable bouillon powder
  • ½ teaspoon agave syrup
  • 3 tablespoons of olive oil
  • 300 g corn flour
  • Salt


  1. Sauté the chopped leeks in a pan with 50 ml of water for about 3-5 minutes, with the lid closed, over low heat (if you are at the beginning of the transition you can also add a tablespoon of oil in the water to enhance the taste).
  2. Blend the dried tomatoes (previously soaked for 2-3 hours) with about 100 ml of water.
  3. Add the sauce obtained in the pan together with the mushrooms cut into strips and cook for 5-7 minutes.
  4. Finally add the finely sliced radicchio salad and continue cooking for another 5 minutes. When the heat is off, add the oil, agave and the vegetable bouillon powder.
  5. Serve with cooked polenta following the instructions on the label.
  6. Pay attention to the salt in this recipe because usually the dried tomatoes on the market are quite salty.

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