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Berry Bros - Prosecco with polenta and wild mushrooms

Wild mushrooms, chard and wet polenta

A rustic dish which evokes autumn perfectly

Course Lunch
Keyword vegetarian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
Author Sarah James



  • 1/2 Packet Polenta Valsugana If you aren't hungry, a 1/4 would be fine
  • 3 Cups Boiling water
  • 100 grams Ricotta Mascapone would also work
  • 1 Sprig Fresh Thyme

Wild mushrooms

  • 30 grams Butter
  • 1 Onion Finely chopped
  • 250 grams Wild mushrooms (I used seasonal British) Cleaned, not washed
  • 20 grams Tarragon


  • 6 Chard leaves Washed
  • 50 ml Rapeseed oil
  • 100 ml Water



  1. Add the boiling water to the polenta in bowl. Add 2 teaspoons of salt.   Whisk.  Leave to stand for 8 minutes

  2. Stir in the Ricotta and thyme leaves, and season

Wild Mushrooms

  1. Slice some of the bigger mushrooms so that they cook at the same rate. 

  2. Heat the butter in a pan, and fry the onion until soft, then add the mushrooms, tarragon and seasoning.


  1. Add the rapeseed oil to a frying pan with the water, bring to the boil.  Season and add the chard leaves.   Cook for 2 minutes.    (In retrospect I would have chopped up the stalks and cooked these for 5 minutes before adding the leaves)

  2. Place a large spoonful of the polenta into the centre of the plate. Lay the chard next to it, then top with the mushroom and tarragon mix.