Wild mushrooms, chard and wet polenta

Bryn Williams' rustic vegetarian main takes inspiration from the healthy, flavourful cooking of Italy. Bryn makes a classic wet polenta and lightens it with mascarpone, before topping with meaty wild mushrooms and Swiss chard which has been blanched in a rapeseed oil emulsion. Perfect as a healthy midweek dinner.

First published in 2018

Ingredients

Metric

Imperial

Polenta

Wild mushrooms and chard

Method

1
To make the polenta, add the water, milk, thyme and bay leaf to a pan and bring to the boil. Add the polenta and simmer for 30–40 minutes, whisking occasionally
2
When the polenta is ready, whisk in the mascarpone and season with salt and pepper. Set to one side
3
Slice some of the bigger mushrooms so they will all cook at the same time
4
Add the butter to a pan and place over a medium heat. When the butter is foaming, add the garlic and onion and cook until tender. Add the mushrooms and cook until golden brown
5
Stir the tarragon into the mushrooms and remove from the heat
6
To prepare the chard, add the rapeseed oil to a frying pan with 100ml of water and bring to the boil. Season with salt and pepper, add the chard leaves and cook for 1–2 minutes
7
Place a large spoonful of the polenta into the centre of the plate. Lay the chard next to it, then top with the wild mushroom and tarragon mix

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

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