These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner!
In a large braise pan, heat 1 tbsp of olive oil over medium heat. Add ? of the mushrooms, pressing down firmly to sear them. Add marsala if desired. Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again.
Return all the mushrooms to the pan, add the water, reduce heat, over and simmer until tender. Season with salt and serve with creamy polenta.
This recipe was supplied by Rowie Dillon for Meat Free Week 2018. The campaign runs from 24-30 September in support of Bowel Cancer Australia. See meatfreeweek.org to sign up.
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