Seasonal Recipes

Mushrooms with Soft Polenta and Thyme

2 tablespoons olive oil
100 grams butter
½ onion, finely chopped
1 kilogram mixed mushrooms (I used Portobello, brown, button and oyster) 
1 tablespoon finely chopped thyme
2 cloves garlic, crushed
¼ cup sherry (or red wine)
1 cup cream
¼ cup finely chopped parsley
450 grams quick cooking polenta
1 litre milk
1 cup grated Parmesan cheese
Slice larger mushrooms and quarter or halve smaller ones. Heat olive oil in a large, deep frying pan with 20 grams of the butter; add onion and mushrooms and season well with salt and pepper. Fry over a medium high heat for five minutes. Add thyme, garlic, sherry, cream and half of the parsley and cook a further five minutes and set aside while you cook the polenta. Heat milk in a large pot with 1 litre of water. Bring to a boil. Turn off the heat then add polenta in a steady stream, whisking as you do. Return to a very gentle heat for a few minutes until thickened.  Add Parmesan and remaining butter and season well with salt and pepper. If you want to thin it further just add a little boiling water. Reheat mushrooms for a minute while polenta is cooking then serve spooned over polenta sprinkled with remaining parsley. Serves 6