Skip to navigation Skip to content
Print

Waitrose

Mixed Mushrooms in Red Wine on Polenta

You can use any 750g mixture of mushrooms you like for this recipe.

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes 35 minutes
Serves:
 4
  • Vegetarian

Ingredients

  • ½ x 375g pack De Cecco instant polenta
  • 100g Galbani Dolcelatte Classico, chopped
  • 75g Castelli Vegetarian Italian Hard Cheese, grated
  • 2 sprigs fresh thyme, leaves finely chopped
  • 25g butter
  • 2 x 120g packs wild mushrooms, sliced
  • 250g pack portabellini mushrooms, sliced
  • 250g chestnut mushrooms, sliced
  • 1 large clove garlic, crushed
  • 50ml red wine
  • ½ x 200ml tub crème fraîche
  • 50g bag Waitrose Wild Roquette

Method

  1. Grease a deep 20cm x 20cm square tin. Bring 750ml water to the boil in a large pan. Remove from the heat and pour in the polenta in a steady stream, stirring continuously. Return to the heat and simmer, stirring all the time, for 4-5 minutes or until thick. Stir in both cheeses and half of the thyme leaves. Season well, then spoon evenly into the prepared tin. Set aside in a warm place.
  2. Heat the butter in a large frying pan. Add the mixed mushrooms and the rest of the thyme leaves. Season well and cook for 6-8 minutes.
  3. Increase the heat and add the garlic. Cook for half a minute, then pour in the red wine and cook for a further 2 minutes.
  4. Turn out the polenta, which should be firm to the touch, onto a chopping board. Cut out 4 rounds using a 9-10cm round cutter. Place on warmed serving plates. Top with the mushrooms and a dollop of crème fraîche. Serve with Waitrose Wild Roquette, drizzled with a little Cooks' Ingredients Balsamic Glaze.