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 ...

Next, you'll need polenta, water, salt, butter, and Parmesan cheese. From there, you'll just need Italian sausage and thyme -- if you want a little heat in your mushrooms, choose hot 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 ...

Preheat oven ... 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 and sauté ...

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 ...

Preheat oven to 350 ... Once hot, add mushrooms. Cook, without stirring, until seared, about 3 minutes. Stir and sear reverse sides, 3 minutes more. Add shallots and thyme and sauté until ...

There is only one way to describe oven-baked polenta chips — the bomb. These you have to try, with their subtle taste of rosemary and delicious crunchy texture. Make your polenta earlier in the ...

Preheat the oven to ... Stir in the thyme, then cook for 1 minute, or until the breadcrumbs are golden. 4. Cook the spaghetti to pack instructions during the last 15 minutes of mushroom roasting ...