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Wild mushrooms, chard and wet polenta
A rustic dish which evokes autumn perfectly
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 people
Ingredients
Polenta
- 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
Chard
- 6 Chard leaves Washed
- 50 ml Rapeseed oil
- 100 ml Water
Instructions
Polenta
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Add the boiling water to the polenta in bowl. Add 2 teaspoons of salt. Whisk. Leave to stand for 8 minutes
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Stir in the Ricotta and thyme leaves, and season
Wild Mushrooms
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Slice some of the bigger mushrooms so that they cook at the same rate.
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Heat the butter in a pan, and fry the onion until soft, then add the mushrooms, tarragon and seasoning.
Chard
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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)
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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.