Mushroom Stew with Polenta Mash - sounds good!
Originally posted by amethystian at Mushroom Stew with Polenta Mash
I saw a variation of this recipe on TV and decided to give it a shot with what I already had (e.g. the original side was a root mash but I really wanted to use some polenta)
I kind of improvised with it so I don't have a lot of measurements, but I will try to give a rough amount where I can
Serves 2-4 depending on portion size preferred
Ingredients
Stew
1/2 large onion
1 large clove of garlic
Diced vegetables (I used carrots and bell peppers, but you can use anything)
Varied mushrooms, as many as you like
Butter
Mushroom/Vegtable Stock (roughly 200ml-300ml)
Cornflour (optional, if the sauce is too runny)
White wine (optional)
Polenta
75g polenta
200ml water
Chilli flakes
Mature Chedder/Vegetarian Parmasan
Salt & Pepper
Recipe
1. Gently sweat the garlic, onion and diced veggies in the butter until slightly softened. Remove from heat
2. Brown the mushrooms to bring out the flavours (I like to add some black pepper and garlic powder as well), then add them to the vegetables, returning the original pan to the heat.
3. Add the mushroom/veg stock and leave to simmer and reduce. Add some white wine if preferred. If the stock ends up too runny, mix some cornflour with water and add to the stew to thicken it.
4. For the polenta, bring the water to the boil and add the polenta in a steady stream. Keep stirring as it goes in, until fully mixed.
5. Simmer the polenta on a low heat as it absorbs the water. Keep stirring to keep it from sticking. This should take about 5 minutes, depending on the polenta.
6. Grate the cheese and add to the cooked polenta, along with the chilli flakes and any other seasoning you prefer. Mix well.
This can also be served with some wilted greens, like spinach.
Enjoy!
I saw a variation of this recipe on TV and decided to give it a shot with what I already had (e.g. the original side was a root mash but I really wanted to use some polenta)
I kind of improvised with it so I don't have a lot of measurements, but I will try to give a rough amount where I can
Serves 2-4 depending on portion size preferred
Ingredients
Stew
1/2 large onion
1 large clove of garlic
Diced vegetables (I used carrots and bell peppers, but you can use anything)
Varied mushrooms, as many as you like
Butter
Mushroom/Vegtable Stock (roughly 200ml-300ml)
Cornflour (optional, if the sauce is too runny)
White wine (optional)
Polenta
75g polenta
200ml water
Chilli flakes
Mature Chedder/Vegetarian Parmasan
Salt & Pepper
Recipe
1. Gently sweat the garlic, onion and diced veggies in the butter until slightly softened. Remove from heat
2. Brown the mushrooms to bring out the flavours (I like to add some black pepper and garlic powder as well), then add them to the vegetables, returning the original pan to the heat.
3. Add the mushroom/veg stock and leave to simmer and reduce. Add some white wine if preferred. If the stock ends up too runny, mix some cornflour with water and add to the stew to thicken it.
4. For the polenta, bring the water to the boil and add the polenta in a steady stream. Keep stirring as it goes in, until fully mixed.
5. Simmer the polenta on a low heat as it absorbs the water. Keep stirring to keep it from sticking. This should take about 5 minutes, depending on the polenta.
6. Grate the cheese and add to the cooked polenta, along with the chilli flakes and any other seasoning you prefer. Mix well.
This can also be served with some wilted greens, like spinach.
Enjoy!