Mushrooms & Polenta

Ingredients

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Method

1. To make the Mushroom Stock, add the dried mushrooms to a medium saucepan and place over medium heat. Allow the mushrooms to toss in the dry pan for 1 minute, until fragrant.
2. Add the chicken stock and bring to the boil. Reduce to a simmer and allow to cook for 10 minutes.
3. Meanwhile, start on the Mushroom Sauce. Add the gourmet mushrooms into a large frying pan and place over medium heat. Toss mushrooms in the dry pan for 1 minute, until fragrant.
4. Add the olive oil, garlic, thyme, salt and freshly ground black pepper to the frying pan with the mushrooms. Toss to combine all together. Allow to cook, toss regularly, for 2 minutes.
5. Drain stock - you should have about 1 cup of stock left after simmering, and add into the frying pan with the mushrooms. Allow to simmer for 5 minutes, until mushrooms soften. Add butter and stir through until melted and combined into the sauce.
6. To make the Buttery Polenta, add the water to a medium saucepan and place over high heat. Bring to the boil, then add the polenta. Cook, stirring vigorously, until polenta is hydrated, about 1–2 minutes.
7. Add the salt, pepper, butter and parmesan. Stir all together to combine. Add more water as you like, to make the polenta a little looser if you prefer - I do!