Buttery garlic mushrooms on polenta with parmesan

Winter indulgence in only 30 minutes, that is what you get when preparing this buttery garlic mushrooms on polenta with parmesan recipe. For some extra enjoyment, we have topped this dish with some cream and extra parmesan.

This delightful winter winner includes eight large brown mushrooms pan-fried and smothered in garlic butter. Thereafter, the mushrooms are placed on the warm freshly cooked polenta after the cream and parmesan have been added to this tasty mix.

Turn this vegetarian dish into a total vegan dish by using vegan butter and vegan cream.

This winter warmer is so delicious that it may seem like a cheat dish for being ready in only 30 minutes. Remember to serve immediately when ready for the tastiest experience.

Buttery garlic mushrooms on polenta with parmesan recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 20 g 20 butter, plus another tablespoon

• 250 g 250 (8 large) brown mushrooms, whole

• 2 cloves 2 garlic, finely chopped

• salt and pepper, to taste

• 1 liter 1 chicken or vegetable stock

• 1 cup 1 polenta

• ½ cup ½ cream

• ½ cup ½ finely grated parmesan cheese (plus more for topping)

• a handful a Italian parsley, finely chopped

Method

• 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 they soften (about 2 – 3 minutes). Remove from the heat, add another tablespoon of butter to the hot pan and leave to rest/melt, covered, while you prepare the polenta.
• 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 on 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.
• Serve at once, topped with the warm buttery mushrooms, a scatter of parsley and more parmesan cheese.

Notes

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