Home FOOD All Things Food & Wine Buttery garlic mushrooms on polenta with parmesan

Buttery garlic mushrooms on polenta with parmesan

This is comfort food at its best! Add some greens if you prefer, like spinach, leeks or broccolini.

Ingredients: (serves 2)

60 g butter, plus another tablespoon

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About 250 g (8 large) brown mushrooms, whole

2 cloves garlic, finely chopped

Salt & pepper, to taste

1 liter chicken or vegetable stock

1 cup polenta

1/2 cup cream

1/2 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 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.
  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 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.

* Recipe courtesy of The South African Mushroom Farmers’ Association

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