Mushroom Medley with pumpkin polenta – Prahran Market

Ingredients

• Pumpkin Polenta:
• 2 tsp olive oil
• ½ onion, minced or diced
• 500g Jap or Kent pumpkin, peeled and chopped
• 4 cups (500ml) vegetable stock
• 1 ¼ cups polenta (fine cornmeal)
• 1/2 cup grated Parmesan or Pecorino cheese
• Pepper to taste
• Medley of Mushrooms:
• 1 tbsp olive oil
• 1 tbsp butter
• 4-6 large Flat (field style) mushrooms, sliced
• 4-6 Portobello or Pine mushrooms, sliced
• Handful of fresh oyster/chestnut or shiitake mushrooms sliced
• 2-3 garlic cloves, sliced thinly or chopped
• 1 tbsp fresh thyme leaves
• 3 tbsp verjuice, white balsamic vinegar or dry white wine
• 2-3 tbsp freshly chopped flat leaf parsley
• Salt fakes and freshly ground pepper to taste
• To serve:
• Shaved Parmesan or Pecorino cheese (optional)