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Mixed mushrooms in red wine on polenta
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This vegetarian recipe is a great meat-free option for entertaining, or as an alternative starter or main for Christmas Dinner.
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
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 Rocket
You can prepare the mushrooms and the polenta rounds in advance. Chill the day before or freeze for up to a month. Heat the mushrooms thoroughly in a frying pan and reheat the defrosted polenta in a preheated oven for 20-25 minutes at 180°C, gas mark 4 until piping hot.
Typical values per serving:
This recipe was first published in November 2006.