Mushroom and herb polenta

Mushroom and herb polenta

Tags

Italian

Cook

Ingredients

  • 600g mixed wild mushrooms
  • 6 garlic cloves, crushed
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped thyme
  • 2 tbsp truffle oil
  • 1L vegetable stock
  • 1 cup instant polenta
  • 4 tbsp nooch
  • 2 tbsp vegan butter
  • 2 tsp chopped rosemary
  • 2 tbsp chopped parsley

Steps

  1. Heat some olive oil in the wok. Once hot, add half the mushrooms.
  2. Fry for a few minutes, or until just cooked; try not to move them much.
  3. Remove from the pan, and repeat with the rest of the mushrooms and some more oil.
  4. Turn off the heat and add the other mushrooms back to the pan.
  5. Add the garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.
  6. Bring the stock to the boil in a saucepan. While whisking, slowly pour in polenta.
  7. Continue whisking for a minute to prevent any clumps from forming. Reduce to low and simmer.
  8. When the polenta is ready stir in the parmesan, butter, rosemary and half the parsley. Season.