Slow Roasted Mushrooms with Creamy Polenta

By April 25, 2019May 16th, 2020Vegetarian/Vegan

Wow, A different flavour with every mouthful



Prep time

10 Minutes

Cooking time

20 Minutes


  • 40g oyster mushrooms, halved
  • 50g fresh shiitake mushrooms, halved
  • 50g Swiss brown mushrooms, halved
  • 1 extra Swiss brown mushroom, chopped
  • 70g cherry tomatoes, cut into quarters
  • 3 thin slices of red onion 
  • ½ clove garlic, grated
  • ½ tablespoon olive oil
  • 1 dried porcini mushroom
  • ¼ cup boiling water
  • ½ cup milk
  • ¼ cup cold water
  • 30g polenta
  • 50g butter
  • 10g finely grated parmesan cheese
  • ¼ cup chopped flat leaf parsley
  • 1 tablespoon chopped fresh chives

*Optional Garnish

  • 1 small handful Enoki mushrooms
  • 1 teaspoon plain flour
  • 1 teaspoon rice flour
  • oil for frying 
  • salt and pepper to taste


Preheat oven 160º

  • Soak the porcini mushroom in boiling water for 15 minutes, Drain and *reserve the water, and  finely chop the mushroom 
  • Combine remaining mushrooms with tomato, onion, garlic and oil
  • Spread onto a roasting tray and bake until mushrooms are just tender, (approx. 20 minutes)
  • Stir herbs gently into the mushroom mixture
  • Meanwhile, bring the *reserved water, milk and cold water to the boil and gradually stir in the polenta, reduce heat and simmer, stirring for 5 minutes until polenta starts to thickens. Add chopped porcini mushroom, butter and cheese. Stir until creamy and smooth
  • Spread the polenta onto a serving plate and top with the herb and mushroom mixture 

*Option Garnish 

  • Cut the ends off the Enoki mushrooms, then combine the flours and coat mushrooms well. 
  • Deep fry in hot oil until crispy and golden
  • Top the mushroom mix with fried mushrooms, (if desired)
  • Season with salt and pepper

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