These rich and earthy mushrooms are cooked in a creamy garlic and sherry sauce. They’re wonderful served on buttery polenta but equally delicious served on toast!
Serves: 4
INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
8 shallots, peeled
800 grams mixed mushrooms (such as white button, portobello, shiitake)
4 cloves garlic, thinly sliced
50ml sherry
150ml chicken stock
100ml cream
10 sage leaves
½ teaspoon cracked pepper
sea salt
POLENTA
1 cup quick cooking polenta
40 grams butter
70 grams parmesan cheese, finely grated
sea salt
METHOD
Preheat the oven to 160°C regular bake.
Heat the butter and oil in a large ovenproof sauté pan over a medium heat. Add the shallots and fry until softened. Reduce the heat then add the mushrooms and allow them to soften. Add the garlic and fry for 2 minutes then add the sherry, chicken stock and cream and bring to a simmer.
Add the sage leaves and cracked pepper and braise in the oven for 25-30 minutes, or until the liquid has reduced and the shallots are golden. Season with salt.
Polenta: In a large pot, bring 1.25 litres of salted water to the boil. Add the polenta and stir continuously for 10 minutes, or until the polenta is cooked. Remove from the heat, stir through the butter and parmesan. Season to taste.
Serve the polenta with the braised mushrooms.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!