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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.