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!
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
150ml chicken stock
10 sage leaves
½ teaspoon cracked pepper
1 cup quick cooking polenta
40 grams butter
70 grams parmesan cheese, finely grated
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.