Semolina Triangles with Mixed Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the polenta
- 2 cups vegetable stock
- ¾ cup instant Polenta
- salt
- ground Black pepper
- grated Nutmeg
- For the mushroom medley
- 3 Tbsps Oil
- 1 onion (diced)
- 1 clove garlic cloves (finely chopped)
- 14 ozs Mixed Mushrooms (e. g. sheathed woodtufts, chanterelles, porcini and oyster mushrooms, chopped if necessary)
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Basil
- salt
- ground Black pepper
- To garnish
- Basil
Preparation steps
1.
Grease a round 25cm|10" round baking tin with oil.
2.
Place the stock in a pan and bring to a boil. Gradually stir in the polenta, bring to a boil again and allow the polenta to absorb the water for around 5 minutes. Remove from the heat and season with salt, pepper and nutmeg. Spread the polenta in the baking tin and leave to cool for at least 30 minutes.
3.
Heat 2 tablespoons oil in a frying pan and fry the onion and garlic until softened. Add the mushrooms and fry for a few minutes stirring continuously. On a medium heat, allow the liquid to evaporate. Add the herbs and season with a little salt and pepper.
4.
Turn the polenta out of the baking tin and cut into 8 slices.
5.
Heat the remaining oil in a ridged frying pan and fry the polenta pieces on both sides until browned.
6.
Place on warmed serving plates with the mushrooms and garnish with basil.
