These rich and earthy mushrooms are cooked in a creamy garlic and sherry sauce. They’re wonderful served on buttery polenta but equally delicious served on toast!
Serves: 4
INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
8 shallots, peeled
800 grams mixed mushrooms (such as white button, portobello, shiitake)
4 cloves garlic, thinly sliced
50ml sherry
150ml chicken stock
100ml cream
10 sage leaves
½ teaspoon cracked pepper
sea salt
POLENTA
1 cup quick cooking polenta
40 grams butter
70 grams parmesan cheese, finely grated
sea salt
METHOD
Preheat the oven to 160°C regular bake.
Heat the butter and oil in a large ovenproof sauté pan over a medium heat. Add the shallots and fry until softened. Reduce the heat then add the mushrooms and allow them to soften. Add the garlic and fry for 2 minutes then add the sherry, chicken stock and cream and bring to a simmer.
Add the sage leaves and cracked pepper and braise in the oven for 25-30 minutes, or until the liquid has reduced and the shallots are golden. Season with salt.
Polenta: In a large pot, bring 1.25 litres of salted water to the boil. Add the polenta and stir continuously for 10 minutes, or until the polenta is cooked. Remove from the heat, stir through the butter and parmesan. Season to taste.
Serve the polenta with the braised mushrooms.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.