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- ¼ cup (about 5g) dried porcini
- ½ cup (125ml) boiling water
- 1¾ cups (435ml) milk
- 1¾ cups (435ml) chicken stock
- ¼ tsp salt2/3 cup (110g) polenta80g (1 cup) finely grated parmesan
- 2 tbs extra virgin olive oil6 garlic cloves, thinly sliced widthways
- 4 shallots, thinly sliced widthways100g butter200g king brown mushrooms, thickly sliced
- 200g chestnut mushrooms
- 200g Swiss brown mushrooms
- ½ cup (125ml) dry white wine
- 6 sprigs thyme
- ¼ cup coarsely chopped flat-leaf parsley
1. Place dried porcini mushrooms in a small heatproof bowl. Cover with boiling water and set aside to soak.
2. Combine milk, chicken stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through ½ cup (50g) parmesan. Remove from heat and keep in a warm place until required.
3. Meanwhile, heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft. Increase heat to high. Add butter, mushrooms, wine, thyme, porcini and porcini water, and cook, covered, for 4 minutes. Reduce heat to low and cook, uncovered, for 5-6 minutes or until mushrooms soften.
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