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12 December 2012,02:32 by
J.Sujatha

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MUSHROOM STEW

Serves :
4

Preparation Time :
35 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a saucepan and add the onion. Cook onion gently for about 3-5 minutes or until softened.
  • Add the garlic, thyme and cloves, continue cooking for 2 more minutes.
  • Add all the mushrooms and cook for 10-12 minutes or until the mushrooms have softened, stirring often.
  • Adjust seasoning with salt and pepper to taste, add the tomatoes and the reserved liquid.
  • Simmer to low flame, cook, covered for about 20-22 minutes or until thickened. Adjust the seasoning to taste.
  • Cook the polenta according to the packet instructions using the vegetable stock. Stir in the herbs and divide between 4-5 dishes.
  • Spoon the mushrooms over the polenta; garnish with the parsley and serve immediately.

INGREDIENTS

  • 1 kg assorted fresh mushrooms, wiped, cut into halves
  • 750 grams tomatoes, peeled, deseeded and chopped
  • 2 tablespoon Cooking oil
  • 1 onion, peeled and finely chopped
  • 4 tablespoon dried porcini mushrooms, soaked in hot water, drained and reserve the liquid
  • 2-3 garlic cloves, peeled and finely chopped
  • 1 tablespoon fresh thyme leaves
  • Pinch of ground cloves
  • Salt and freshly ground black pepper, to taste
  • 225 grams instant polenta
  • 500 ml vegetable stock
  • 3 tablespoon freshly chopped mixed herbs
  • Sprigs of parsley, to garnish

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