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Pan-fried mushrooms with polenta
Pan-fried mushrooms with polenta
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 1L (4 cups) water
  • 340g (2 cups) fine polenta
  • 60mls (1/4 cup) extra virgin olive oil
  • 150g oyster mushrooms, halved
  • 150g shiitake mushrooms, sliced
  • 400g mushroom flats, sliced
  • 3 garlic cloves, finely chopped
  • 20.00 ml chopped fresh oregano leaves
  • 20.00 ml chopped fresh thyme leaves
  • 1 lemon, juiced
  • Salt & ground black pepper, to taste
  • 50g (2 1/2 tbsp) butter, cubed, at room temperature
  • 35g (1/2 cup) finely shredded Parmesan
Instructions:
  • In a large non-stick saucepan, combine the stock and water and bring to a boil over high heat. Slowly pour in the polenta while stirring continuously. Lower the heat to medium-low and cook uncovered, stirring occasionally, for 20 minutes until the mixture is thick and creamy.
  • In a large heavy-based frying pan over medium-high heat, sauté 1/3 of the mushrooms and garlic in 1 tablespoon of olive oil until tender, about 5-6 minutes. Remove from pan and repeat with the rest of the oil, mushrooms, and garlic. Return all mushrooms to the pan and mix in the oregano, thyme, lemon juice, salt, and pepper. Toss well to combine.
  • Mix in butter and 3/4 of the Parmesan cheese into the polenta, stirring until smooth. Season with salt and pepper. Serve mushrooms over the polenta and top with the rest of the Parmesan.

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