These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner!


  • 3 tbsp extra virgin olive oil

  • 680g mixed wild mushrooms or shittake, trimmed

  • ½ tbsp marsala (optional)

  • 125 ml water

  • Sea salt


  • 1.

    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.

  • 2.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 154kj
  • Fat Total 11g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 11g
  • Sugar 2g
  • Sodium 491mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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 to sign up.

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