This is a very simple, vegetarian, healthy but very tasty recipe.
With this recipe, we really want to share with you our vision of a simple but so tasty and comforting cuisine. We believe that the simplest recipe in the world can take on a whole new dimension with a few twists: a pinch of chilli, a little more butter, a good parmesan, a few cloves of garlic, some fresh herbs, a generous drizzle of olive oil... All these little things make a recipe take you somewhere else. Your taste buds will thank you, your mind, and your body too.
Presented in our Small Serving Dishes, this recipe is ideal for an evening meal with the family.
The ingredients you need for 6 people:
> 750g of seasonal mushrooms
> Polenta (check the quantity according to the packet)
> Milk: for a creamier polenta, cook it in milk (if the packet says 1/2 water and 1/2 milk, use 3/4 milk and 1/4 water)
> 1 packet of rocket
> 1 block of parmesan cheese
> 75g butter
> 5 cloves of garlic
> 1 onion
> 1 bunch of fresh thyme
> 1 teaspoon of chilli
> A few bay leaves
> Olive oil
The essentials of this recipe:
> Two Small Serving Plates for presentation
First of all, preheat your oven to 180° on grill.
Prepare the mushrooms: cut the onion into thin strips. Crush the garlic without cutting it and keeping the skin. Cover a baking tray with baking paper. Add the mushrooms, onions and garlic cloves. Add the bay leaves and fresh thyme. Season generously with salt. Add a teaspoon of chilli and a generous drizzle of olive oil. Mix the mixture by hand so that all the flavours blend together. Bake in the oven for 30 minutes.
Prepare the polenta: follow the instructions on the packet. To make your polenta really creamy, we advise you to add 3/4 milk and 1/4 water. Pour the milk and water into a saucepan and wait for the milk to simmer. Be careful, it must not boil. Once the milk is hot, add 75g of butter. Pour the polenta little by little into the pan, stirring for five minutes. Add salt and grated parmesan. Stir and leave to cook on a low heat until the mushrooms have roasted.
The Dirty Twist: make a flavourful olive oil. Once the mushrooms are roasted, take them out of the oven and collect the garlic cloves and some herbs and put them in a bowl. Add a little olive oil and mash it with the back of a spoon. Leave to rest for a few minutes.
For the presentation: take a Small Serving Dish and pour the Polenta over it. Add the roasted mushrooms on top, followed by a small bunch of rocket. Grate in some parmesan and season with your favourite olive oil.