Recipe Details
Title Mushroom and herb polenta
Author Ottolenghi
Portions 2
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 612.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive4 Tablespoon
Mushrooms, common, raw350 Gram
Garlic2 Clove
Tarragon, fresh1 Tablespoon
Thyme, fresh1 Tablespoon
Stock, vegetable, liquid500 Millilitre
Polenta80 Gram
Cheese, Parmesan, grated80 Gram
Butter, salted30 Gram
Rosemary, fresh1 Teaspoon
Chervil, raw1 Tablespoon
Salt, sea1 Pinch
Pepper, black1 Pinch
Oil, walnut1 Tablespoon
Cheese, Brie100 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 934
Protein 66.36%
Other Carbohydrate 18.75%
Sugar 1.74%
Fat Saturated 143.53%
Fat Unsaturated 82.20%
Fiber 13.88%
Sodium 92.05%
Salt 95.59%
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Recipe Method
1. Heat up half the olive oil in a large frying pan. Once hot, add half of the (mixed) mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms (very large ones halved) to the pan and add the garlic, (chopped) tarragon,(chopped) thyme, truffle oil and some salt and pepper. Keep warm.
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