Page 135 - COMING UNSTUCK by Sara tuck

creamy This is the perfect easy

vegetarian winter dish to
mushrooms serve good friends, so
simple and satisfying.

on soft polenta

Serves 6 Slice larger mushrooms and quarter or halve smaller ones. Heat
oil and butter in a large, deep frying pan over a medium-high
1kg (2 lb) mixed mushrooms heat; add onion and mushrooms and season well with salt and
(I use portobello, brown, pepper (you may need to cook the mushrooms in two lots so
button and oyster) as not to crowd the pan, then, as they shrink during cooking,
2 tbsp olive oil return the first lot to the pan). Fry for 8-10 minutes, then add
30g (1 oz) butter the thyme, garlic, sherry or Marsala, cream and half the parsley.
½ onion, finely chopped Cook for a further 8-10 minutes, then set aside while you cook
sea salt & freshly ground pepper the polenta.
1 tbsp finely chopped thyme
2 cloves garlic, crushed Put the milk in a large pot with 1 litre (2 pints) of water and
¼ cup sherry (or Marsala) bring to the boil. Turn off the heat then slowly pour in the
1 cup heavy cream polenta in a steady stream, whisking as you do. Return to a very
¼ cup finely chopped parsley gentle heat for a few minutes, stirring until thickened. Stir in
the cream, parmesan and butter and season well with salt and
soft polenta: pepper. If you want to thin it further just add a little boiling
1 litre (2 pints) whole milk water. Reheat mushrooms for a minute while polenta is cooking
450g (1 lb) quick-cooking polenta then serve immediately spooned over polenta sprinkled with
⅔ cup cream (heavy cream) remaining parsley.
1 cup (100g, 3½ oz) grated
parmesan
70g (2½ oz) butter, diced
sea salt & freshly ground pepper

131