As you may be able to guess I have been visiting the lovely mushroom seller again at the Alexandra Palace farmers’ market! This recipe combines the strong flavour of the mushrooms with creamy, cheesy polenta.
You get two-for-one recipes with this one too as the combined leftover polenta and mushrooms fries up lovely with a poached egg or two (see second image).
300 – 400g mixed ‘exotic’ mushrooms e.g. king oyster, enoki, chanterelle; ripped/separated into thinnish strips
2 tbsp rapeseed oil
1 tbsp light soy sauce
1 large fresh garlic clove, chopped finely
125g instant polenta
100g soft sheep cheese, or soft goats cheese, cut into small cubes
1 knob butter
Handful fresh herbs
1) Cook the polenta for 1 minute according to the packet instructions, then add the butter and the cheese and stir until melted.
2) Heat the oil in a wok or large frying pan and add the mushrooms. Cook for around 5 minutes until tender. Add the soy sauce and serve on the polenta with the herbs.