Home » Recipes » Series 7 » Creamy Mushrooms with Polenta Wedges and Roasted Cherry Tomatoes
Creamy Mushrooms with Polenta Wedges and Roasted Cherry Tomatoes
Ingredients:
Mushrooms
Olive oil
50g unsalted butter
4 spring onions (finely sliced)
1 kg mixed mushrooms
1 clove of garlic (crushed)
1 tbsp lemon juice
2 tbsp chopped parsley
100ml dry white wine
300ml pouring cream
Polenta
1 cup polenta
½ cup semolina
40gt unsalted butter
60g parmesan
Roasted Cherry Tomatoes
30 cherry tomatoes (1 – 2 punnets)
? Cup oil
1 tbsp oregano
Method:
- For polenta, bring 1.5 litres of water to the boil in a large heavy based saucepan.
- Remove from heat to avoid polenta spitting when it is poured into water.
- Gradually pour in polenta and semolina in a steady stream while whisking constantly.
- Add ½ teaspoon of salt and cook, stirring occasionally, over low heat for 25 – 30 mins until thick.
- Stir in butter and parmesan, then pour the mixture into a greased 18 x 28 cm rectangular pan and cool.
- For mushrooms, heat 1 tablespoon of oil and half the butter in a large, heavy fry pan.
- Add half the spring onions and cook for 1 minute.
- Add half the mushrooms and garlic and cook until mushrooms are soft. Remove from pan.
- Repeat with other half of mushroom ingredients. Return first batch of mushrooms to pan, stir in the lemon juice and parsley and cook 1 -2 mins.
- Add wine and cream, season to taste and simmer for 5 minutes or slightly thickened and reduced.
- For roasted cherry tomatoes, place tomatoes in oven proof dish.
- Drizzle with oil, season to taste and scatter with oregano.
- Roast at 200°C for 10 mins until just soft and wrinkled.
- Cut polenta into wedges.
- Brush both sides with oil.
- Place on a baking tray and cook under a hot grill until crisp and browned.
- Serve polenta topped with mushrooms and accompanied by roasted cherry tomatoes.
