Field mushrooms on parmesan polenta

Cooking Vegetarian Field mushrooms on parmesan polenta

Creamy polenta with the rich flavour of mushrooms makes a comforting vegetarian meal.

Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C. Line 2 baking trays with foil. Combine breadcrumbs, parsley and 1 tablespoon of the oil. Set aside. Combine remaining oil and garlic. Place mushrooms, stem side up, on lined trays. Sprinkle with eschalots and drizzle with garlic oil. Bake, uncovered, for 10 minutes. Sprinkle mushrooms with breadcrumb mixture. Bake for 10 minutes or until mushrooms are tender and breadcrumbs golden.
  2. Meanwhile, bring water, cream, cornmeal and salt to simmer over medium heat. Reduce heat to low. Cook, stirring, for 6-7 minutes or until polenta thickens and comes away from side. Remove from heat, add parmesan.
  3. To serve, spoon polenta evenly among plates. Top with mushrooms. Serve immediately with a mixed green salad if desired.

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30g dried breadcrumbs
2 tbsp chopped fresh continental parsley
3 tbsp olive oil
1 garlic clove, crushed
8 large field mushrooms
6 eschalots , peeled, finely chopped
800ml hot water
125ml thin cream
150g cornmeal
1/2 tsp salt
40g grated parmesan or Vegetarian hard cheese

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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