Polenta with mushrooms in a creamy garlic sauce
- 25g Merchant Gourmet Porcini Dried Mushrooms
- 250g pack chestnut mushrooms, sliced
- 2 cloves garlic, crushed
- 2 tsp dried mixed herbs
- 50g butter
- 2 tbsp brandy (optional)
- 6 tbsp crème fraîche
- 750g Italfresco Ready Made Polenta, sliced
- 2 tbsp chopped parsley, to garnish
Boil 400ml water, add the dried porcini mushrooms and leave for 25 minutes to soak. Meanwhile, cook the chestnut mushrooms, garlic and mixed herbs in 25g butter for 10 minutes, stirring.
Drain the soaked porcini mushrooms, keeping 100ml of the water. Add both to the pan with the brandy, if using. Simmer for 2 minutes. Add the crème fraîche. Cook for another minute.
Fry the polenta in the rest of the butter for 2-3 minutes on each side. Serve with the mushrooms, plus parsley.