Add the garlic and thyme and sauté for one minute. Add the mushrooms and sauté for 2-3 minutes. Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot ...

Velvety squash and polenta are topped with earthy, aromatic wild mushrooms cooked with garlic and thyme for the perfect ...

Polenta and sausage-stuffed mushrooms pair well with steak, scallops, and beef tenderloin, acting as both a roasted vegetable and creamy carb in one ... From there, you'll just need Italian sausage ...

We absolutely love cooking big, fat portobello mushrooms on the barbecue. They are like earthy sponges that suck up all of the smoky, charred flavours. The texture of the big mushrooms feels ...

Put the mushrooms, garlic, rosemary and lemon zest in a roasting tin. Pour over the stock, season well and cover with foil. Roast for 15 minutes ... Stir in the thyme, then cook for 1 minute ...

Arrange the tomatoes, cut-side up, on the lined tray and roast for 2 hours until soft and sticky. Step 3: Meanwhile, to make the polenta, bring a large pan of water to the boil, add the spinach ...

A delicious roast chicken recipe served with a herby mushroom and white wine sauce. Topped with chopped walnuts for the extra crunch. Pour over the wine and stock. Roast at 220 degree C for 1 hour or ...

Return to oven and roast ... Add mushrooms and mirin and continue sautéing. Add remaining 3 tablespoons lemon juice 1 tablespoon at a time to deglaze pan and caramelize vegetables. Add thyme ...

Make your polenta earlier in the day and allow it to cool completely before cutting into chips. Served with aioli, these are great alongside roast chicken or fish, or just on their own as a ...