Buttery Garlic Mushrooms on Polenta with Parmesan is the kind of lick-the-bowl, stay-at-home food where you double the recipe and eat it all alone! Really warming, comforting and delicious. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #bowlfood #polenta #garlic #parmesan
Buttery Garlic Mushrooms on Polenta with Parmesan
60g butter, plus another tablespoon
about 250g (8 large) Brown Mushrooms, whole
2 cloves garlic, finely chopped
salt and pepper, to taste
1 litre chicken or vegetable stock
1 cup polenta
½ cup cream
½ cup finely grated parmesan cheese (plus more for topping)
a handful Italian parsley, finely chopped
1 For the mushrooms: using a wide pan, melt the butter and arrange the mushrooms, stems down, in the pan. Fry for 3-4 minutes over high heat, then turn them over. Add the garlic to the buttery juices in the pan, shaking it to cook evenly. After about a minute, use a spoon and tip the pan to spoon some of the fried garlic butter into the hollow of each mushroom. Cover with a lid and cook until the mushrooms soften, about 2-3 minutes. Remove from the heat, season to taste and add another tablespoon of butter to the hot pan and leave to rest/melt, covered, while you prepare the polenta.
2 For the polenta: heat the stock in a medium pot over high heat. When the stock starts to boil, add the polenta all at once, stirring well. Keep stirring until the polenta thickens, lowering the heat to a slow simmer. Stir until it is cooked, about 3-5 minutes in total. Add the cream and parmesan and season to taste.
3 Serve at once, topped with the warm buttery mushrooms, a scattering of parsley and more parmesan cheese.