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Mushroom Medley with pumpkin polenta

Recipe by Vikki Leng

This is a great recipe to use a selection of mushrooms, perfect in Autumn when seeking out warming comfort food. Serves 4-6

  • Pumpkin Polenta:
  • 2 tsp olive oil
  • ½ onion, minced or diced
  • 500g Jap or Kent pumpkin, peeled and chopped
  • 4 cups (500ml) vegetable stock
  • 1 ¼ cups polenta (fine cornmeal)
  • 1/2 cup grated Parmesan or Pecorino cheese
  • Pepper to taste
  • Medley of Mushrooms:
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4-6 large Flat (field style) mushrooms, sliced
  • 4-6 Portobello or Pine mushrooms, sliced
  • Handful of fresh oyster/chestnut or shiitake mushrooms sliced
  • 2-3 garlic cloves, sliced thinly or chopped
  • 1 tbsp fresh thyme leaves
  • 3 tbsp verjuice, white balsamic vinegar or dry white wine
  • 2-3 tbsp freshly chopped flat leaf parsley
  • Salt fakes and freshly ground pepper to taste
  • To serve:
  • Shaved Parmesan or Pecorino cheese (optional)
  1. Make the polenta: Heat a medium sized saucepan over medium heat. Add the oil, onion and pumpkin and stir-fry 1-2 minutes. Reduce the heat, cover with the lid and cook gently until the onions are translucent.
  2. Stir in the stock and bring to the boil over a medium – high heat. Reduce the heat and simmer cook until the pumpkin is almost tender, about 10 minutes
  3. Slowly add the polenta in stream, stirring briskly with a wooden spoon to prevent it sticking on the bottom of the pan. Stirring constantly, bring the mixture to the boil, and then reduce the heat and cook, stirring until the mixture thickens to the consistency of thick porridge and cooks through, about 15 minutes.
  4. Remove from the heat, stir in the cheese and the pepper and keep warm.
  5. Prepare the Medley of Mushrooms: Heat a frying pan over medium-high heat. Add the oil and butter and once hot, add the mushrooms and garlic. Cook, stirring or shaking the pan over a high heat 2-3 minutes. Stir in the thyme, verjuice, parsley, salt flakes and pepper. Reduce heat to medium, cover and cook until the mushrooms are tender, 3-5 minutes.
  6. Spoon polenta into serving bowls (you won’t need it all for this recipe so transfer leftover polenta to a small non stick loaf pan and set aside in the refrigerator).

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