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10 minutes
20 minutes
30 minutes
- 30g (1/3 cup) dried (packaged) breadcrumbs
- 40.00 ml chopped fresh continental parsley
- 54.60 gm olive oil
- 1 garlic clove, crushed
- 8 (about 75g each) large field mushrooms
- 6 eschalots (French shallots), peeled, finely chopped
- 800ml hot water
- 125ml (1/2 cup) thin cream
- 150g (1 cup) cornmeal (polenta)
- 1.20 gm salt
- 40g (1/4 cup) grated parmesan or Vegetarian hard cheese
- 1. Preheat oven to 220°C. Line 2 baking trays with foil. 2. Mix breadcrumbs, parsley, and 1 tablespoon of oil together. Set aside. 3. Mix remaining oil with garlic. 4. Place mushrooms, stem side up, on lined trays. Sprinkle with eschalots and drizzle with garlic oil. 5. Bake mushrooms uncovered for 10 minutes. 6. Sprinkle mushrooms with breadcrumb mixture. 7. Bake for an additional 10 minutes or until mushrooms are tender and breadcrumbs are golden.
- Simmer water, cream, cornmeal, and salt over medium heat until thickened and polenta comes away from the side, about 6-7 minutes. Remove from heat and stir in Parmesan.
- Divide the polenta equally among plates. Add a generous portion of mushrooms on top. Serve promptly with a side of mixed green salad, if preferred.
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