Polenta with mushroom & sage butter
Whether you forage for your own, or buy them, this quick dish makes the most of mushrooms when in season
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes- Make up the polenta according to pack instructions then beat in the cheese with half the butter and season really well. You want it quite soft and unctuous.
- Melt the rest of the butter in a pan and cook the mushrooms until golden, add the sage and stir. Serve the polenta topped with the mushroom mix and some extra parmesan shavings if you like.
Mushroom picking
Join an organised mushroom pick such as tastymushroompartnership.co.uk to gather your own supply.
603 kcalories, protein 10.3g, carbohydrate 37.9g, fat 46.6 g, saturated fat 28.7g, fibre 1.4g, salt 1.41 g
Recipe from olive magazine, October 2007.
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http://www.bbcgoodfood.com/recipes/4740/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutesIngredients
603 kcalories, protein 10.3g, carbohydrate 37.9g, fat 46.6 g, saturated fat 28.7g, fibre 1.4g, salt 1.41 g




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20 April 2009
sara rated and commented on this recipe
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