Cooking Instructions
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Step 1
Into a large skillet over medium-high heat, add the
Olive Oil (1 dash)
. Add the
Cremini Mushrooms (680 g)
and cook them for 3-5 minutes, stirring occasionally, until they start to soften and release their liquid.
Step 2
Add the
Garlic (3 cloves)
and let it soften and get fragrant for another minute. While it all cooks, season generously with
Dried Parsley (as needed)
,
Dried Basil (as needed)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
.
Step 3
Add the
Red Wine (240 mL)
and let the mushrooms absorb it for 5 minutes.
Step 4
Add the
All-Purpose Flour (5 g)
and
Vegetable Stock (240 mL)
and stir well. Let mixture simmer and thicken for 15 minutes.
Step 5
Pour
Water (1.4 L)
into a large saucepan and bring it to a boil. Slowly pour in the
Polenta (320 g)
, stirring as you go so that it doesn’t lump up. Keep stirring while it cooks for about 2-3 minutes, until it is thick.
Step 6
Take the polenta off the heat and stir in the
Butter (60 g)
,
Heavy Cream (15 mL)
, and
Salt (1 pinch)
for seasoning.
Step 7
Scoop the polenta into bowls and spoon the mushrooms over the top. Sprinkle with
Fresh Thyme (2 sprigs)
and serve immediately. Enjoy!
