I Dived in my recipe book of the moment "lighten up" by Jill Dupleix and decided for "Soft Polenta with Mushrooms".
Nothing beats fresh food in my opinion but fresh from the garden when you live in a city is quiet magical.
Would I recommend the log? yes and no obviously it is a thrill but it is also a lot of kerfuffle, but if you would like to get your own here is the address Ann Miller's Speciality Mushrooms
- up to 750 grs of mushrooms dried and fresh or in this case 220g of freshly hand-picked gathering
- 2 tbsp olive oil
- 2 garlic cloves
- 2 finely chopped flat leaf parsley
- salt and pepper
- handful of rock leaves
For the polenta
follow the instructions on the packet use 150g of instant polenta
Heat the oil in a frying pan
Add garlic and mushrooms
Add salt pepper and parsley
Simmer for 10 minutes
Cook the polenta according to the packet instructions.
Spoon the polenta onto warm plates, mushrooms on the top, rocket to decorate