A comforting dish from Claudia Roden (currently our favourite book) that’s perfect for the colder months, this recipe features meaty mixed mushrooms and a delicious cheesy polenta base.
INGREDIENTS Serves 4
750g mushrooms
4 tablespoons olive oil
2garlic cloves peeled
3 tablespoons white ,wine
100 ml chicken stock
2 tablespoon flat leaf parsley finely chopped
salt pepper
creamy polenta
1 litre whole milk half teaspoon salt
165g instant polenta
20g butter
50g Parmesan cheese grated
METHOD
Trim the mushroom stalks. Leave them whole, or cut large ones in half
Heat the oil with the garlic in a large frying pan. Put in the mushrooms and cook quickly over a high heat for 2 minutes stirring them. Add the salt and pepper.
As they absorb the oil, add the wine,and the stock and cook over a medium heat for 5 minutes. Remove the garlic and add the parsley.
Pour the milk into a large pan, add salt and bring to the boil. Take the pan off the heat and Pour in the Polenta in a thin stream, whisking vigorously. Continue to cook over a low heat, stirring continuously for 2 minutes to avoid lumps. Follow the instructions on the packet for how long this should take. Stir in the butter and the cheese?
Serve the Polenta with the mushrooms on top. Sprinkle a little parmesan on top.
For a stronger mushroom flavour, pour 250ml of boiling water over 40g dried porcini and leave to soak for 30 minutes, use this instead of the stock. Add the porcini to the fresh mushrooms.
Original Recipe Claudia Roden
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