Roast Mushrooms & Olive Oil Polenta

Name: Roast Mushrooms & Olive Oil Polenta
Yield: 4 main-course portions
Ingredients: 250 g Polenta; 1 L Light Vegetable Stock; 300 ml Water; 700 g Mixed mushrooms; 50 ml Olive oil; 12 g Garlic, minced; 5 g Thyme; 20 g Parsley; 15 ml Lemon juice; 4 g Salt

Roast garlic-and-thyme mushrooms over soft olive-oil polenta.

Roast Mushrooms & Olive Oil Polenta prepared as described in the recipe

Roast garlic-and-thyme mushrooms over soft olive-oil polenta.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Polenta250 g
Light Vegetable Stock1 L
Water300 ml
Mixed mushrooms700 g
Olive oil50 ml
Garlic, minced12 g
Thyme5 g
Parsley20 g
Lemon juice15 ml
Salt4 g

Method

Toss mushrooms with half the oil, garlic and thyme; roast at 220°C for 20 to 25 minutes until browned.
Bring stock and water to a simmer. Whisk in polenta and cook over low heat, stirring frequently, for 30 to 40 minutes or according to its grade, until no grittiness remains.
Stir remaining oil into polenta, season and loosen with hot water if needed.
Finish mushrooms with parsley and lemon and serve over soft polenta.

Chef’s notes

Use a coarse traditional polenta for depth; instant polenta needs the manufacturer’s shorter cooking time.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery.

Vegan

Last refined · October 2026