Recipe

Mixed mushrooms on creamy polenta

Soft, creamy polenta topped with mixed, grilled mushrooms makes a great meat-free dinner with a fresh, green salad on the side.

  • 20 mins cooking
  • Serves 4
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Ingredients

Mixed mushrooms on creamy polenta
  • 3 cup (750ml) water
  • 1 1/2 cup (375ml) vegetable stock
  • 1 1/2 cup (375ml) milk
  • 1 1/2 cup (250g) polenta
  • 1/3 cup (25g) finely grated parmesan cheese
  • 1 tablespoon olive oil
  • 50 gram butter
  • 600 gram mixed mushrooms, sliced thinly
  • 2 clove garlic, crushed
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoon coarsely chopped fresh chives

Method

Mixed mushrooms on creamy polenta
  • 1
    Place the water, stock and milk in a large saucepan; bring to the boil. Gradually add polenta; stir constantly, over low heat, about 10 minutes or until polenta thickens. Stir in cheese; season to taste.
  • 2
    Heat oil and butter in a large frying pan; cook mushrooms, garlic and thyme, stirring occasionally, until browned. Season to taste.
  • 3
    Serve polenta topped with mushroom mixture; sprinkle with chives, and extra fresh thyme, if you like.

Notes

We used equal quantities of button, swiss brown, shiitake, oyster and enoki mushrooms. If using enoki mushrooms, add these at the end of cooking as they do not need as much cooking as the other mushroom varieties.