Mushrooms With Creamy Polenta

Wild mushrooms are making their appearances in my garden with the periodic autumn rains.  I don't know enough about them to pick any for eating, but the shops and markets are selling all different cultivated varieties.  I use large white button mushrooms for their meatiness and naturally sweet taste (pictured above), but do consider a mix of texture and flavour by including field mushrooms, Swiss browns, oyster mushrooms, Shiitake, Enoki and Shimeji.  Sautéed with a little garlic, they sit beautifully and deliciously on a bed of soft, creamy polenta, providing a light but comforting meal served on warm plates.  One teaspoon of soy sauce enhances the flavour of the mushrooms without adding salt. Originated from northern Italy, polenta is a great accompaniment for rich, saucy stews.  This recipe uses instant polenta to save time and effort.  Garnish the dish with some fresh oregano or rocket leaves.

Serves 2

INGREDIENTS

Mushrooms

• 400g / 14oz mushrooms, finely sliced
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 2 tablespoons chopped flat leaf parsley
• 1 teaspoon light soy sauce
• freshly ground black pepper
• oregano or rocket leaves for garnishing

Polenta

• 75g / 2½oz instant polenta
• 250ml / 8½oz milk
• 350ml / 12 fl oz water
• ½ teaspoon sea salt
• 2 tablespoons butter
• 2 tablespoons grated parmesan cheese

METHOD

1. Heat oil in a large frying pan over medium-high heat.  Add mushrooms together with the chopped garlic.  Sauté for a few minutes until the mushrooms have soften.  Stir in soy sauce and parsley.  Sprinkle on a little pepper.  Remove pan from heat.
2. In a medium size saucepan, bring milk and water to a boil over medium heat.  Add the polenta, a little at a time, whisking constantly.
3. When the polenta begins to thicken, reduce heat to low and swap the whisk for a wooden spoon.  Stir over gentle heat for about 3 minutes until you have a smooth consistency.  
4. Stir in salt, butter and parmesan cheese.
5. Spoon the polenta onto two warm plates and flatten lightly with the back of the spoon.  Transfer the mushrooms and their juices over to the top of the polenta.  Garnish with oregano or rocket leaves.  Serve immediately.