Wednesday, December 12, 2012,2:32 AM
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- Mushroom Stew
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PrintMUSHROOM STEW
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a saucepan and add the onion. Cook onion gently for about 3-5 minutes or until softened.
- Add the garlic, thyme and cloves, continue cooking for 2 more minutes.
- Add all the mushrooms and cook for 10-12 minutes or until the mushrooms have softened, stirring often.
- Adjust seasoning with salt and pepper to taste, add the tomatoes and the reserved liquid.
- Simmer to low flame, cook, covered for about 20-22 minutes or until thickened. Adjust the seasoning to taste.
- Cook the polenta according to the packet instructions using the vegetable stock. Stir in the herbs and divide between 4-5 dishes.
- Spoon the mushrooms over the polenta; garnish with the parsley and serve immediately.
INGREDIENTS
- 1 kg assorted fresh mushrooms, wiped, cut into halves
- 750 grams tomatoes, peeled, deseeded and chopped
- 2 tablespoon Cooking oil
- 1 onion, peeled and finely chopped
- 4 tablespoon dried porcini mushrooms, soaked in hot water, drained and reserve the liquid
- 2-3 garlic cloves, peeled and finely chopped
- 1 tablespoon fresh thyme leaves
- Pinch of ground cloves
- Salt and freshly ground black pepper, to taste
- 225 grams instant polenta
- 500 ml vegetable stock
- 3 tablespoon freshly chopped mixed herbs
- Sprigs of parsley, to garnish
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