Braised Mushrooms and Polenta
Braised Mushrooms & Polenta
Features Roast Rub, Garlic Mix, Spiced Fig or Pomegranate Fig Balsamic Vinegar, and Porcini Salt
4 tbsp butter, chopped
500gm/1 lb mixed mushrooms, thickly sliced
1/2 cup red wine
2 tsp Roast Rub
1 tbsp Garlic Mix
1/2 cup chicken or vegetable stock
2 tbsp Spiced Fig, Maple & Pear Balsamic Vinegar or Pomegranate Fig Balsamic Vinegar
4 cups milk
1 cup fine polenta
3/4 cup finely grated parmesan, plus extra to serve
60 gm (2 oz) unsalted butter, chopped
Heat 1 tbsp butter in a large frying pan over medium high heat until foaming. Add half the mushrooms and cook until golden. Transfer to a bowl and repeat with 1 tbsp butter and remaining mushrooms. Transfer to a bowl and season with half the Roast Rub.
Add 1 tbsp butter to pan, add Garlic Mix. Add wine, scraping bottom of pan; add the rest of the Roast Rub and cook until wine is reduced by half. Increase heat to high, add stock, bring to a simmer and cook until reduced to a thin sauce. Return mushrooms to pan with Balsamic Vinegar and remaining butter. Season to taste with Porcini Salt.
Meanwhile for polenta, bring milk to a simmer in a large saucepan over medium high heat. Sprinkle in polenta, whisking continuously, then occasionally until thick and smooth, generally 8-10 mins. Whisk in parmesan, butter, and season to taste with Porcini Salt. Serve with mushrooms and extra parmesan.