Dinner ideas

Creamy polenta with slow-roasted mushrooms

Utterly tasty and redolent of autumn days and all things earthy, this creamy polenta with slow-roasted mushrooms is full of the flavour of porcini mushrooms.
CREAMY POLENTA WITH SLOW-ROASTED MUSHROOMS
4
1H

Ingredients

Method

1.Preheat oven to 160°C/325°F.
2.Combine oyster, shiitake, swiss brown and flat mushrooms in large baking dish with tomato, onion, garlic and oil; season. Roast about 30 minutes or until mushrooms are tender.
3.Meanwhile, soak porcini in the boiling water in small jug for 15 minutes. Drain over small bowl; reserve liquid. Chop porcini finely.
4.Bring reserved porcini liquid, milk and the cold water to the boil in medium saucepan. Gradually add polenta, stirring. Reduce heat; cook, stirring, about 5 minutes or until polenta thickens slightly. Stir in porcini, butter and cheese; season to taste.
5.Stir herbs into mushroom mixture. Divide polenta between serving plates; top with mushroom mixture.

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