Recipe

Slow-roasted mushrooms with creamy polenta

An exquisite and morish Mediterranean-style mushroom and polenta dish with roasted tomatoes.

Nov 30, 1975 1:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Slow-roasted mushrooms with creamy polenta
  • 150 gram oyster mushrooms, halved
  • 200 gram fresh shiitake mushrooms, halved
  • 200 gram swiss brown mushrooms, halved
  • 2 flat mushrooms (350g), chopped coarsely
  • 300 gram vine-ripened tomatoes, chopped coarsely
  • 1 red onion (100g), sliced thinly
  • 2 clove garlic, sliced thinly
  • 1 tablespoon olive oil
  • 10 gram dried porcini mushrooms
  • 1 cup (250ml) boiling water
  • 2 cup (500ml) milk
  • 1 cup (250ml) cold water
  • 3/4 cup (125g) polenta
  • 20 gram butter
  • 1/3 cup (35g) finely grated parmesan cheese
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1/2 cup coarsely chopped fresh chives

Method

Slow-roasted mushrooms with creamy polenta
  • 1
    Preheat oven to slow.
  • 2
    Combine oyster, shiitake, swiss brown and flat mushrooms, tomato, onion, garlic and oil in large baking dish; roast, uncovered, in slow oven about 30 minutes or until mushrooms are tender.
  • 3
    Meanwhile, soak porcini in the boiling water in small jug for 15 minutes. Drain over small bowl; reserve liquid. Chop porcini finely.
  • 4
    Combine reserved liquid, milk and the cold water in medium saucepan; bring to a boil. Gradually add polenta to pan, stirring. Reduce heat; cook, stirring, about 5 minutes or until polenta thickens slightly. Stir in porcini, butter and cheese.
  • 5
    Stir herbs into mushroom mixture. Divide polenta among serving plates; top with mushroom mixture.

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