Name: Slow-roasted mushrooms with creamy polenta
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

Method

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