Oyster mushrooms with polenta

Ingredients for 1 servings:

• 1 liter of water
• Sea salt and pepper, black
• 1 tbsp olive oil
• 200 g corn semolina, coarse
• 500 g oyster mushrooms
• 4 shallots
• 1 garlic clove(s)
• 50 g butter
• 0.1 liter red wine, dry
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Bring water to a boil with 1 tablespoon of salt, add the olive oil, slowly add the semolina, and stir continuously. Let it swell for 45 minutes. Clean and wash the mushrooms, drain well, and cut into pieces. Peel and finely dice the shallots and garlic. Heat 20g of butter and sauté the onion and garlic until translucent. Add the mushrooms and sauté for a few minutes, season with salt and freshly ground pepper. Pour in the red wine and evaporate uncovered over medium heat for about 5 minutes. Finely chop the parsley and stir it into the mushrooms. Melt the remaining butter, drizzle it over the polenta, and serve immediately.