• Save to your scrapbook
  • Save to your scrapbook

    Mixed mushrooms in red wine on polenta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mixed mushrooms in red wine on polenta

    This vegetarian recipe is a great meat-free option for entertaining, or as an alternative starter or main for Christmas Dinner.

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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 Rocket


    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 rocket leaves, drizzled with a little Cooks' Ingredients Balsamic Glaze.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.


    Average user rating

    4 stars