Soft Polenta with Interesting Mushrooms

Name: Soft Polenta with Interesting Mushrooms
Yield: Serves 8–10
Ingredients: 5 cups milk; 500 g assorted mushrooms such as Portobello, shiitake, oyster and buna-shimeji mushrooms, cleaned, halved, quartered and divided into each variety; flaked sea salt and black pepper to taste; salt and white pepper to taste; 90 g butter; 1½ tbsp chopped tarragon or 1½ tsp dried tarragon; 3 tbsp Ouzo/Pernod; 1½ tsp salt; 3 tbsp vegetable oil; 1½ tbsp parsley, chopped; 1 cup vegetable stock; micro leaves for garnish; 3 tbsp grated Parmesan; 1 tbsp butter (or more!); 2 onions, peeled; 300 g chestnut or button mushrooms, cleaned and quartered; 2 tsp English mustard; 1 cup polenta; 1 generous cup crème fraîche

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I mostly like mushrooms buttered and on toast. Sometimes one has to calm the noise of louder flavours to reach into the depths of the fungi for its particular warm umami. This recipe, which began as a filling for a mushroom tart, is a perfect dish to serve on the most comforting soft polenta. Serve small as a starter or large for a perfect vegetable main.

Ingredients

Main course
Starter
Vegetarian
Gluten-free

Ingredients

Method