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


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

This recipe is courtesy of Jill Dupleix.