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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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 .
