A great vegetarian dish which uses a mix of wild and cultivated fresh mushrooms.


  • 750 g assorted fresh mushrooms (wild or cultivated)
  • 2 tblsp olive oil
  • 2 garlic cloves (finely sliced)
  • 150 g ready-to-eat chestnuts (crumbled)
  • 200 ml vegetable stock
  • 1 tblsp balsamic vinegar
  • 2 tblsp finely chopped flat-leaf parsley
  • sea salt and pepper
  • grated parmesan for serving
  • rocket leaves for serving
  • extra balsamic vinegar or balsamic glaze for serving
  • polenta:
  • 700 ml water
  • 500 ml milk
  • 150 g instant/fast-cook polenta
  • 1 tblsp butter
  • 2 tblsp freshly grated parmesan


  • Bring the water and milk to the boil in a heavy pot.
  • Pour in the polenta slowly, whisking constantly.
  • Swap the whisk for a wooden spoon as it thickens. Stir for 5 to 6 minutes, over gentle heat.
  • Wipe the fresh mushrooms and finely slice.
  • Heat the oil in a fry pan, add the garlic, mushrooms and chestnuts and toss well.
  • Add the vegetable stock, balsamic vinegar, parsley, sea salt and pepper, and simmer for 10 minutes until tender.
  • Add 1 tbsp tomato puree after the 'vegetable stock' in ingredients, and add it to the method in the same place, after vegetable stock.
  • To finish the polenta, add sea salt, pepper, butter and cheese, stirring.
  • Spoon onto warm plates, and top with the mushrooms.
  • Scatter with extra grated parmesan and rocket leaves and drizzle with balsamic vinegar.

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