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
- 30g of butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 250g of mixed wild mushrooms, cleaned
- 20g of tarragon, leaves picked
- 12 Swiss chard leaves, stalks trimmed
- 50ml of rapeseed oil
- salt
- pepper
SAVE RECIPE
Method
2
When the polenta is ready, whisk in the mascarpone and season with salt and pepper. Set to one side
- salt
- pepper
- 200g of mascarpone
3
Slice some of the bigger mushrooms so they will all cook at the same time
- 250g of mixed wild mushrooms, cleaned
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
- 30g of butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
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
First published in 2018
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024