Wild mushrooms, chard and wet polenta
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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.
Ingredients
Polenta
- 250ml of water
- 250ml of milk
- 1 sprig of thyme
- 1 bay leaf
- 150g of polenta
- 200g of mascarpone
- salt
- pepper
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
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
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Wild mushrooms, chard and wet polenta
