1 1 1/4 lb (500 g) mixed edible, wild and cultivated mushrooms
2 large shallots or 1/2 mild onion, finely chopped
4 tbsp light olive oil
2 tbsp finely chopped parsley
1 tbsp plain flour
7 fl oz (200 ml) vegetable stock or chicken stock
2 tbsp grated Parmesan or other hard cheese
1 oz (30 g) butter
salt and pepper
2 large shallots or 1/2 mild onion, finely chopped
4 tbsp light olive oil
2 tbsp finely chopped parsley
1 tbsp plain flour
7 fl oz (200 ml) vegetable stock or chicken stock
2 tbsp grated Parmesan or other hard cheese
1 oz (30 g) butter
salt and pepper
For the polenta:
1 lb 2 oz (500 g) polenta or cornmeal
scant 3 1/4 pints (1.8 litres) water
salt
scant 3 1/4 pints (1.8 litres) water
salt
method
1. Make the polenta: heat the water to boiling with 1 tbsp salt in the top of a double boiler over a moderate heat and then place this over the bottom of the double boiler containing boiling water before adding the cornmeal.
2. Sprinkle in the cornmeal or pour in a small, steady stream, stirring continuously. Keep stirring as the mixture thickens. Cover and keep hot over the hot water.
3. Make the mushroom topping: Trim the mushrooms. Separate the stalks and cut into thick slices. Heat the oil in a very large, fairly deep frying pan and cook the shallot gently for 5 minutes. Stir in the parsley and cook for a few seconds. Turn up the heat and add the mushrooms and a pinch of salt.
4. Saute the mushrooms over a high heat for 2 - 3 minutes, sprinkle with the flour, stir well and continue stirring as you add the stock. Bring to the boil.
5. Reduce the heat to very low, cover and simmer gently for 5 - 10 minutes.
6. When the mushrooms are tender, remove from the heat and stir in the solid butter and the Parmesan cheese until the butter has melted.
7. Serve the piping hot polenta on heated plates, spooning a topping of the mushrooms on to each serving.
2. Sprinkle in the cornmeal or pour in a small, steady stream, stirring continuously. Keep stirring as the mixture thickens. Cover and keep hot over the hot water.
3. Make the mushroom topping: Trim the mushrooms. Separate the stalks and cut into thick slices. Heat the oil in a very large, fairly deep frying pan and cook the shallot gently for 5 minutes. Stir in the parsley and cook for a few seconds. Turn up the heat and add the mushrooms and a pinch of salt.
4. Saute the mushrooms over a high heat for 2 - 3 minutes, sprinkle with the flour, stir well and continue stirring as you add the stock. Bring to the boil.
5. Reduce the heat to very low, cover and simmer gently for 5 - 10 minutes.
6. When the mushrooms are tender, remove from the heat and stir in the solid butter and the Parmesan cheese until the butter has melted.
7. Serve the piping hot polenta on heated plates, spooning a topping of the mushrooms on to each serving.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
