THE GARLIC-SILK FUNGAL SLURP

(Our Play on Polenta with Mushroom Ragu)

THE GARLIC-SILK FUNGAL SLURP

Ingredients: 400g Mixed Mushrooms (minced), 2 Red onions (pureed), 50g Butter, 1 tsp Black pepper, 1 tsp Dried Thyme, 200g Polenta, 800ml Water...

Ingredients

  • 400g Mixed Mushrooms (minced)
  • 2 Red onions (pureed)
  • 50g Butter
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 200g Polenta
  • 800ml Water

Cooking Method

  1. The Scorch Fry mushrooms in a dry pan until dark and browned; remove.
  2. The Architect Fry onion puree in butter until it turns into a dark, sweet jam.
  3. The Bloom Add thyme and pepper with a 30ml splash of stock to release the warming perfume.
  4. The Marriage Add mushrooms and 100ml stock; simmer until thick. Whisk polenta into boiling water separately.
  5. The Final Flourish Serve the mushroom ragu over the polenta with a massive hit of raw parmesan.

Cuisine: Italian

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