Balsamic Wild Mushrooms with Herb Polenta
- By Jo Ingleby Jo Ingleby
Trim the ends off the mushrooms and brush them gently with kitchen paper to remove any dirt; don't wash them as they will become soggy. Slice large mushrooms into even sized pieces.
Heat a large frying pan and add either a knob of butter or a splash of olive oil. Add the mushrooms and leave them to cook for a few minutes before moving them so that they seal and start to brown. The mushrooms will become wet looking, at this point you can add the garlic and pinenuts and stir for a few more minutes until they are browned. Add the balsamic vinegar and lemon and taste; add salt and pepper.
In a small saucepan heat 400 ml water until it is boiling. Add ½ tsp salt and tip in all the polenta. Stir quickly for 2 minutes; the polenta will thicken up. You want the polenta soft and smooth so you may need to add a little more water. Stir in the chopped herbs and the butter or oil (and the cheese if using). Taste and season well. Serve the polenta warm with the mushrooms on top and a sprinkle of chopped parsley.