Roasted Field mushrooms with Porcini Polenta
After picking our own fabulous Field mushrooms on our visit to Millbrook Winery I decided to cook them up with a few extras in the fridge for our Meatless Monday meal. I had a packet of polenta with dried porcini that I purchased from Providore during our recent trip down to Margaret River and thought this traditional Italian dish would make a perfect and filling accompaniment to our roasted mushrooms. Better still I enjoyed it with one of the lovely wines I purchased from Millbrook! (You can read my review on our gorgeous lunch here.)
- 4-6 large field mushrooms
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 garlic clove minced
- 1 tablespoon fresh thyme leaves
- Sea salt and freshly ground black pepper
- Soft goats cheese
- Truffle oil to serve
- Preheat oven to 180°C.
- Place mushrooms in a heavy-based, non-stick roasting pan. Sprinkle thyme and crushed garlic over mushrooms and then drizzle with olive oil and vinegar. Season with salt and pepper and toss to combine.
- Cover the mushrooms with foil and cook in oven for 10 minutes.
- After 10 minutes remove the foil and bake for another 10-15 minutes until mushrooms are tender.
- Remove from oven and top with crumbled goats cheese and truffle oil.
- 1 cup dry white wine
- 1 cup rice milk (can use normal milk if not lactose intolerant)
- 2.5 cups gluten free chicken stock (I use Massels 7’s as they are also fructose friendly)
- 1 cup Providore Polenta with Porcini mushrooms (or use instant polenta and add your own dried porcini)
- Sea salt and freshly ground black pepper
- Freshly grated parmesan
- Bring the water and wine to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir the water. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water (whisking ensures the polenta is dispersed through the liquid as quickly as possible). Don’t add the polenta too quickly or it will turn lumpy.
- Reduce heat to low (cook the polenta over low heat otherwise it will cook too quickly and you will need to add extra water). Gradually add in the rice milk while simmering, while ensuring to stir constantly with a wooden spoon for 10 minutes or until the mixture thickens and the polenta is soft.
- Remove from heat. Add the parmesan and stir until well combined. Taste and season with salt and pepper. Serve immediately.
The recipe was inspired by Mushroom Mania which is happening all across Australia for the month of July 2012. There are over 2000 participating restaurants including many all over Western Australia who will be serving up delicious mushroomy dishes for us all to enjoy. The website also contains some delicious mushroom recipes so make sure you check it out.
You don’t have to be a blogger to win either! Just write a short review on a mushroom dish you enjoyed during the Mushroom Mania Month of July and you could win a $150 Best Restaurants of Australia Gift Card.
Click here for details.
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11 thoughts on “Roasted Field mushrooms with Porcini Polenta”
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You are so lucky to get to forage mushrooms! So fresh! I have never tried porcini in polenta before – thanks for the inspiration!
Hehe snap! I made a creamy polenta today too and added some blue cheese. This looks like a great vegetable friendly meal! 😀
This looks so delicious. Winter is the perfect time for this kind of food too. I’ll have to make sure I pick up some mushrooms at the markets! 🙂
I see we have the next masterchef contestant here :)!
LOL! You crack me up WenY.
If this posts twice, please excuse. Having some difficulties. What a great combination of flavors. I’ve never made polenta with wine, but will do so soon with this recipe in hand!
All good, only posted once. Let me know what you think of the polenta!
Love the recipe. I love mushrooms soooo much. This would be lovely together. I haven’t read your adventure at Millthorpe yet. So far behind after a computer disaster
Tania! I was wondering what happened to you! Hope you have sorted things out and are back on track!