Wild mushrooms, chard and wet polenta

4
45 minutes

Ingredients

Polenta

  • 250ml of water
  • 250ml of milk
  • 1 sprig of thyme
  • 1 bay leaf
  • 150g of polenta
  • 200g of mascarpone
  • salt
  • pepper

Wild mushrooms and chard

  • 30g of butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 250g of mixed wild mushrooms, cleaned
  • 20g of tarragon, leaves picked
  • 12 Swiss chard leaves, stalks trimmed
  • 50ml of rapeseed oil
  • salt
  • pepper

Method

1
To make the polenta, add the water, milk, thyme and bay leaf to a pan and bring to the boil. Add the polenta and simmer for 30–40 minutes, whisking occasionally
  • 250ml of water
  • 250ml of milk
  • 1 sprig of thyme
  • 1 bay leaf
  • 150g of polenta
2
When the polenta is ready, whisk in the mascarpone and season with salt and pepper. Set to one side
  • salt
  • pepper
  • 200g of mascarpone
3
Slice some of the bigger mushrooms so they will all cook at the same time
  • 250g of mixed wild mushrooms, cleaned
4
Add the butter to a pan and place over a medium heat. When the butter is foaming, add the garlic and onion and cook until tender. Add the mushrooms and cook until golden brown
  • 30g of butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
5
Stir the tarragon into the mushrooms and remove from the heat
6
To prepare the chard, add the rapeseed oil to a frying pan with 100ml of water and bring to the boil. Season with salt and pepper, add the chard leaves and cook for 1–2 minutes
7
Place a large spoonful of the polenta into the centre of the plate. Lay the chard next to it, then top with the wild mushroom and tarragon mix