Garlic mushrooms with cheesy polenta recipe
This garlic mushroom recipe is truly heavenly – the delicious earthiness of mushrooms compliments fragrant garlic and thyme beautifully, and makes a perfect partner for hearty, cheesy polenta. This recipe takes the classic ingredients for mushroom stroganoff and gives them an exciting twist to create a tasty midweek main.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook
- 410 calories / serving
Ingredients
- 1-2 tbsp olive oil
- 250g (8oz) mixed mushrooms, roughly sliced
- 1 large or 2 small garlic cloves, finely sliced
- 2-3 sprigs thyme, leaves picked
- small handful flat-leaf parsley, chopped
For the polenta
- 120g (4oz) quick cook polenta
- 600ml (1pt) water
- 2 tsp butter
- 30g (1 1/4oz) vegetarian hard cheese or Parmesan, grated
- salt
- pepper
Each serving contains
- Energy
- 1725kJ 410.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 53.8gProtein 11.5gFibre 6.3g
Method
- Heat the olive oil in a large frying pan set over a medium high heat. Add the mushrooms and garlic and cook for 4-5 minutes. Stir in the thyme and cook for 1-2 minutes more. Season well.
- Meanwhile, put the water in a pan and bring to the boil. Gradually pour in the polenta, stirring constantly for 5 minutes, or until all the liquid has been absorbed. Stir in the butter, most of the cheese and some seasoning.
- To serve, divide the polenta between 2 plates and top with the mushrooms. Scatter over the remaining cheese and parsley.
- See more Dinner tonight recipes
- This delicious recipe was created by family food bloggers the Crumbs Sisters and i s part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here .
