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for
2
people
This recipe serves 2 as a main course but 4 as a starter.
For the mushrooms
| ½ cup | Dried shiitake mushrooms, 10g (Main) |
| ¾ cup | Hot water |
| 50 g | Butter |
| 1 | Garlic clove, diced |
| 250 g | Assorted mushrooms, fresh, thinly sliced |
| 1 tsp | Finely chopped rosemary leaves |
| 1 Tbsp | Soy sauce |
| 1 Tbsp | Cream |
| 1 Tbsp | Olive oil |
For the polenta
| 1 cup | Milk |
| 1 cup | Water |
| ½ cup | Instant polenta (Main) |
| 3 Tbsp | Butter |
| 3 Tbsp | Grated parmesan cheese |
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Directions
- Soak the shiitake in the boiling water for 30 minutes, until soft. Drain and reserve the liquid. Squeeze the shiitake dry. Finely chop.
- Melt half the butter in a non-stick frying pan. Add the garlic, then add the fresh mushrooms, shiitake, rosemary and mushroom liquid. Boil until reduced by half. Whisk in the remaining butter then the soy sauce, cream and olive oil
- Simultaneously, prepare the polenta. Bring the milk and water to boiling point in a saucepan or a bowl in the microwave. Slowly pour in the polenta, stirring continuously. Simmer, stirring for about 5 minutes, until thick. Add the butter, cheese and seasonings. Mix well.
- Serve the mushrooms on the polenta.
More of Jan's mushroom recipes
- Linguine with porcini
- Roasted mushrooms with orecchiette
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