John Myers
Aromatic Wild Garlic Polenta with King Oyster Mushrooms, Carrots and Spring Onions
The perfect aromatic wild garlic polenta with king oyster mushrooms, carrots and spring onions recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 550 ml Vegetable broth
- 2 Carrots
- 2 tbsp Oil
- 500 g King oyster mushrooms
- 150 g Polish meal
- 2 bunch Spring onion
- 40 g Wild garlic pesto
- 2 tbsp Butter
- Salt, pepper, sugar
- Bring 1,500 ml milk and 500 ml stock to a boil in the saucepan. In the meantime, wash and peel the carrots and cut into fine slices. Heat 2 tablespoons of oil in a pan and fry the carrots for about 7 minutes. If necessary, clean the king oyster mushrooms and cut into small pieces.
- Stir the polenta semolina into the boiling liquid with a whisk, cook for about 1 minute while stirring vigorously, remove from the stove and let it soak for about 5 minutes, covered.
- Wash the spring onions, drain them and cut into fine rolls. Add the mushrooms to the carrots, fry for 3 minutes. Add spring onions, fry for another 2 minutes. Deglaze with 50 ml of stock, season to taste.
- Stir the wild garlic pesto and 2 tbsp butter into the polenta, serve with the fried vegetables.
Facebook Comments