Another “it’s raining outside and we need comfort food” recipe that combines the earthy taste of mushrooms with hearty red wine and creamy polenta. And if you’re looking to cut back on your meat consumption, then this is a great dish because mushrooms really do work well as a substitute.
25g grated parmesan
2 portabella mushrooms
200g shitake mushrooms
2 garlic cloves, minced
4 sprigs of fresh thyme
300ml red wine
Put the mushrooms into a saucepan the large enough to fit them next to each other. Add the wine, thyme and garlic and then swirl the saucepan a little to cover all the mushrooms.
Add the vinegar. Now bring the mushrooms/wine to a boil, reduce the heat and simmer with a lid on for 30 minutes.
Once the mushrooms are soft, take them out of the saucepan and rest them on a warm plate. Bring the wine mix back to a slow boil to reduce it to a sauce, 10 minutes should do it.
To make the polenta, add the milk to the hot water and bring to a boil. Slowly add in the polenta and stir continuously, once thickened, add the butter and stir until combined. Now add the grated parmesan stir until smooth.
Serve the polenta topped with the mushrooms and drizzle with the reduced sauce.