Recipe Details
| Title | Mushroom and herb polenta |
|
| Author | Ottolenghi | |
| Portions | 2 | |
| Created | 16th February 2015 08:23 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 633.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 4 Tablespoon | |
| Mushrooms, common, raw | 350 Gram | |
| Garlic | 2 Clove | |
| Tarragon, fresh | 1 Tablespoon | |
| Thyme, fresh | 1 Tablespoon | |
| Stock, vegetable, liquid | 500 Millilitre |  |
| Polenta | 80 Gram | |
| Cheese, Parmesan, grated | 80 Gram |  |
| Butter, salted | 30 Gram | |
| Rosemary, fresh | 1 Teaspoon | |
| Chervil, raw | 1 Tablespoon | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Oil, walnut | 1 Tablespoon |  |
| Cheese, Brie | 100 Gram | |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 974 |  |
| Protein | 67.82% | |
| Other Carbohydrate | 20.06% | |
| Sugar | 1.79% | |
| Fat Saturated | 145.76% | |
| Fat Unsaturated | 87.69% | |
| Fiber | 18.15% | |
| Sodium | 92.23% | |
| Salt | 95.77% | |
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Recipe Method
1. Heat up half the olive oil in a large frying pan. Once hot, add half of the (mixed) mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms (very large ones halved) to the pan and add the garlic, (chopped) tarragon,(chopped) thyme, truffle oil and some salt and pepper. Keep warm.