Name: Mixed mushrooms on creamy polenta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food