Creamy polenta with slow roasted mushrooms
Ingredients
- 155 gram (5 ounces) oyster mushrooms, halved
- 200 gram (6½ ounces) fresh shiitake mushrooms, halved
- 200 gram (6½ ounces) swiss brown mushrooms, halved
- 2 flat mushrooms (160g), chopped coarsely
- 280 gram (9 ounces) vine-ripened tomatoes, chopped coarsely
- 1 red onion (100g), sliced thinly
- 2 clove garlic, sliced thinly
- 1 tablespoon olive oil
- 15 gram (½ ounce) dried porcini mushrooms
- 1 cup (250ml) boiling water
- 2 cup (500ml) milk
- 1 cup (250ml) cold water
- 3/4 cup (125g) polenta
- 20 gram (¾ ounce) butter
- 1/3 cup (35g) finely grated parmesan cheese
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1/2 cup coarsely chopped fresh chives
Instructions
Creamy polenta with slow-roasted mushrooms serves 4 original recipe by womensweeklyfood.com.au.
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