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Member recipe

Herby porcini on polenta

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Serves 4

Easy light starter, great when cooking for friends. The mushrooms and rosemary give it a lovely earthy flavour.

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  • 600g fresh porcini or other mushroom mix, wiped and sliced into half a centimetre thick slices
  • 3 tablespoons of good extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon of fresh sage or oregano, finely chopped
  • salt and pepper
  • 1 tablespoon of red wine vinegar
  • 1 packet of ready-made polenta with a small amount of oil for griddling


    1. Slice the polenta into chunky slices (about 3 per person) and brush lightly with oil. Brown in a griddle pan, or pop under a grill, turning until golden on both sides.
    2. Meanwhile the mushrooms are cooked in two batches so they retain their flavour. Heat half the oil in a large frying pan and cook about half the mushrooms, so they don't overlap in the pan. Cook for around 3 minutes on a high heat.
    3. Toss in half the garlic and herbs, season and cook for another 2 minutes until tender and browned.
    4. Repeat with the rest of the mushrooms, oil and herbs and add the red wine vinegar at the end. Mix both batches of mushrooms together.
    5. Arrange the mushroom mixture on the polenta slices. You can add extra chopped herbs or drizzle extra oil if you like.

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