Creamy Polenta with Slow-Roasted Mushrooms
Utterly tasty and redolent of autumn days and all things earthy, this creamy polenta with slow-roasted mushrooms is full of the flavour of porcini mushrooms.
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Ingredients
- 155 grams (5 ounces) oyster mushrooms, halved
- 200 grams (6½ ounces) fresh shiitake mushrooms, halved
- 200 grams (6½ ounces) swiss brown mushrooms, halved
- 2 flat mushrooms (160g), chopped coarsely
- 280 grams (9 ounces) vine-ripened tomatoes, chopped coarsely
- 1 red onion (100g), sliced thinly
- 2 cloves garlic, sliced thinly
- 1 tablespoon olive oil
- 15 grams (½ ounce) dried porcini mushrooms
- 1 cup (250ml) boiling water
- 2 cups (500ml) milk
- 1 cup (250ml) cold water
- 3/4 cup (125g) polenta
- 20 grams (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
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