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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta with Mushrooms
Polenta with Mushrooms
(Polenta con Ragł di Funghi)

1 lb maize flour (cornmeal) or quick polenta
1 and 1/2 lbs mixed mushrooms (can use deep frozen)
1/2 lb sausage meat
5 ounces spring peas
3 and 1/2 ounces grated Parmigiano cheese
1 ounce butter
3 finely chopped shallots
2 garlic cloves
3 tbsp chopped parsley
1/3 cup white wine
3/4 cup chicken stock or cubes
2 tsp maizena
3 tbsp water
Cook the polenta and when it is ready fold in the Parmigiano cheese.
Melt the butter in a large non stick frying pan, add the shallots and brown.
Break up the sausage, add to the shallots and cook at high temperature.
If you are not using deep frozen mushrooms, clean them well, wash and dry them and chop them up.
Put them in the frying pan with the garlic and the parsley.
Cook for 5 minutes, pour in the wine and let it evaporate.
Blanch the peas and add them to the sauce.
Pour in the hot stock and cook for 15 minutes, salt and add the maizena that you will have dissolved in three tbsp of water.
Thicken by raising the temperature.
Put the polenta on a large wooden board and pour the mushroom sauce on top. Serves 6.
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