Creamy garlic mushrooms with polenta.
Many moons ago while watching the Cambridge Footlights with a friend, her parents took us out to Cafe Rouge for dinner. This is what I chose and for some reason I remembered it today. It is a hot sunny day in the UK and despite this, with a fresh green salad, this absolutely hit the spot.
Serves 2-3 as a main course
INGREDIENTS
1 cup polenta
3 cups boiling water
1 tsp salt
50g/1.8oz butter
500g/17.6oz mushrooms
2 cloves garlic, very very finely chopped and squashed up with some salt.
Seasoning
Olive oil
half a glass of wine
60mls cream
Preheat the oven to 170C/340F.
Boil the water with the in a heavy based pan of 3 cups of salted water.
Pour the polenta through your fingers and whisk it in. When the water has been absorbed melt in the butter and transfer the slightly runny polenta into an oven proof dish. Place a buttered piece of tin foil on top.
Bake for about half an hour.
Heat a frying pan to a high heat and while it is heating, slice the mushrooms.
Add the oil to the pan and then the mushrooms. Toss them around in the oil for a couple of minutes before adding the squished garlic.
Cook through for a couple of minutes before adding the wine.
When most of it has evaporated, add the cream and season to taste.
Allow the mixture to simmer for a couple of minutes until the mushrooms are cooked through.
Serve with Polenta and green salad. The mushrooms look lovely with chives or parsley sprinkled on top.
