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.


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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings