herby mushrooms with polenta
How to make herby mushrooms with polenta recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
150 g (5 oz) polenta
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped sage leaves
8 tablespoons finely chopped flat leaf parsley
8 tablespoons butter
1.5 litres (2½ pints) hot vegetable stock
750 g (1½ lb) large Portobello mushrooms, thickly sliced
3 garlic cloves, crushed
8 tablespoons soft cheese with garlic and herbs
½ teaspoon crushed dried red chilli
salt and pepper
Method:
Place the polenta, rosemary, sage, half the parsley and half the butter in a saucepan over a medium heat and gradually whisk in the stock, stirring continuously.
Reduce the heat to low, season well and stir constantly until the polenta becomes very thick and starts bubbling (this will take about 6–8 minutes). Remove from the heat and keep warm.
Meanwhile, heat the remaining butter in a large nonstick frying pan over a high heat. Add the mushrooms and garlic and stir-fry for 6–8 minutes. Season well and stir in the soft cheese and dried chilli. Stir-fry for 2–3 minutes until bubbling. Remove from the heat and stir in the remaining parsley.
Serve immediately on warmed plates over the polenta.
For creamy mushroom & herb pasta, cook 375 g (12 oz) quick-cook pasta according to the pack instructions. Meanwhile, heat a large frying pan over a high heat and add 2 tablespoons butter, 2 finely chopped garlic cloves and 750 g (1½ lb) thinly sliced Portobello mushrooms.
Stir-fry over a high heat for 3–4 minutes, then stir in 200 g (7 oz) soft cheese with garlic and herbs. Season, toss to mix well and stir in 3 tablespoons chopped flat leaf parsley. Serve over the pasta. Total cooking time 10 minutes.
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