Mushrooms with polenta

This is my favourite stand-by lunch or supper at the moment – it takes about 20 minutes, is easy, satisfying and really tasty. I found the recipe in Hugh Fearnley-Whittingstall’s Veg Everyday!, when I needed to eat up some mushrooms and didn’t fancy my usual options: risotto, mushrooms on toast or mushroom tart (a puff pastry turnover, filled with creamy mushrooms – a delicious recipe given to me by my mother’s friend Sarah). The mushrooms are dark and winy and the parmesan-flavoured polenta soaks up the juices (use a substitute for the parmesan if you are cooking for a strict vegetarian).

I used chestnut mushrooms the first time – as that is what I had – but next time I got a mixture of chestnut and portabella, which was even nicer. I think the recipe would work fine with most kinds of mushroom, especially the dark flat-cap ones. Delicate varieties might not stand up to the robust wine and herb flavourings. You can stir some chopped rosemary into the polenta at the end, if you want to. These quantities are for one, as I cooked it.

Polenta:
100ml milk
100ml water
1 bay leaf
1 sprig thyme
1 spring onion, trimmed
40g quick-cook polenta
a knob of butter
a good grating of Parmesan

Mushrooms:
small slug of olive oil
small knob of butter
175g mushrooms (see above)
1 clove garlic, minced
leaves from a sprig of thyme
40ml red wine topped up to 80ml with water
salt & black pepper

Put the milk and water in a pan with the bay leaf, thyme, spring onion and a good grind of pepper and heat to a simmer. Then put aside to infuse while you prepare the mushrooms.

Trim the mushrooms and slice them thickly. Put the oil and butter in a frying pan and put over a medium-high heat. When melted, add the mushrooms, turn the heat up and cook, stirring often, until the mushrooms have released their juices, and are starting to get drier again and caramelise. Add the garlic and thyme and cook for another minute.

Now add the wine and water (you could use stock instead of water if you have it to hand, or indeed just use 80ml of a good vegetable or mushroom stock if you prefer). I have recently acquired some little 90ml Duralex glasses and find them really useful for approximately measuring small quantities of liquid like this. Bring up to a simmer, turn down the heat and leave to cook until about half the liquid has evaporated (say 7-10 minutes). While this is happening, I prepare a green salad to eat with it. When the mushrooms are about ready check the seasoning and turn the heat right down while you make the polenta.

Fish out the bay leaf and thyme from the milk and bring back up to a simmer. Pour in the polenta, stirring all the while to get a smooth mixture. I use a silicone spatula for this, as it is useful for getting all the polenta out of the pan afterwards. Keep stirring over medium heat for one minute – no more, as the polenta thickens quickly. Then pull off the heat, stir in the butter and parmesan and scoop onto your plate. Top with the mushrooms, add a drizzle of olive oil and/or a few shavings of parmesan if you wish, and devour with the salad.

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