Mushrooms with Sherry and Cream
Photography by Olivia Galletly.
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 #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.