ROASTED MUSHROOMS WITH POLENTA AND SALSA VERDE | Make it a Mushroom Moment

ROASTED MUSHROOMS WITH POLENTA AND SALSA VERDE

Time:

30m

Serves:

2

We’ve teamed up with Rhiannon Lambert for this mushroom recipe:

Ingredients 

  • 2 small red onions, each cut into 8 wedges
  • 6 garlic cloves, unpeeled
  • 300g (10½oz) portobello mushrooms (about 4 mushrooms), cut into 3cm (¼ inch) pieces
  • 300g (10½oz) button mushrooms, ripped or cut into 3cm (¼ inch) pieces
  • 250g (9oz) cherry tomatoes, pierced with the tip of a knife
  • 1 tbsp thyme leaves
  • 3 tbsp olive oil
  • Sea salt and freshly ground black pepper

 

For the Polenta: 

  • 250g (scant 1¾ cups/9oz) quick-cook polenta
  • 50g (3½ tbsp/1¾oz) butter (or use 5 tbsp extra-virgin olive oil)
  • 75g (2¾oz) Parmesan (or use vegan alternative), grated, plus extra to serve
  • For the salsa verde
  • 1 small garlic clove, grated
  • 1½ tbsp capers, chopped
  • 40g (1½oz) parsley leaves, finely chopped
  • 1½ tsp Dijon mustard
  • Zest and juice of 1 small lemon
  • 5 tbsp extra-virgin olive oil

Method 

  1. Preheat the oven to 220°C/200°C fan/425°F and line your largest baking sheet with baking paper.
  2. Spread out the onions and garlic on the baking sheet, then top with the mushrooms and tomatoes, ensuring they’re evenly spaced. Sprinkle over the thyme, drizzle with oil, and season with plenty of salt and pepper. Place in the oven for 30 minutes, tossing halfway, until the mushrooms are golden and crisp on the edges but tender inside.
  3. Meanwhile, place the polenta in a medium saucepan along with 1 teaspoon salt and 1.2 litres (5 cups/40fl oz) cold water, and whisk to combine. Set over a medium heat and bring to the boil. As soon as it starts simmering, whisk continuously for about 6–8 minutes until smooth and thickened, turning down the heat if the polenta begins to spit. Stir in the butter and Parmesan then remove from the heat and keep warm while you finish off everything else.
  4. To make the salsa verde, combine all the ingredients in a small bowl with ½ tablespoon of cold water and season with a little salt and pepper.
  5. To serve, spoon the polenta onto a big serving dish or individual plates and sit the mushrooms, onions, and tomatoes on top (peel the garlic and add it to the plates