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8–10
Medium
By Karen Dudley
Published 2018
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.