Roast mushrooms with polenta + hazelnuts
This is a mash up between two of my favourite dishes I had back in Amsterdam in January, you know that time when we were free to jump on a plane to see, and taste, the world. but yes, no surprise here that they both were fully loaded with mushrooms.
125g polenta
500ml vegetable stock
75g parmesan, Finley grated
250g mushrooms
2 garlic cloves, crushed
2 sprigs thyme, leaves removed
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp honey
25g roasted hazelnuts, roughly chopped
Roughly chop the mushrooms in half or quarters if large. arrange on a roasting tray, toss with the garlic, thyme, oil and balsamic vinegar and roast in a 160c oven for 20-25 minutes until softened. stir the honey through the mushrooms to coat, season and return for another 10 minutes.
While they’re cooking, combine the polenta and stock in a small saucepan. stir over a low heat. Bring to the boil, reduce and simmer for 25-30 minutes until the polenta has absorbed all the liquid and has thickened. stir through half the parmesan.
To serve, the best part. one step closer to the eating part….
Swirly swirl some polenta onto a plate. top with the sticky roasted mushrooms followed by the hazelnuts, remaining parmesan and an extra drizzle of oil if you fancy.
