One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Creamy Mushroom Polenta with Soy Butter Roasted MushroomsServes: 4Prep time: 10Cook time: 40
1.5 litres chicken or vegetable stock
1 tsp sea salt
1 x 400g Denny Condensed Mushroom Soup
30g Parmesan cheese, grated
400g Denny Exotic Mushroom Mix, sliced
70g butter, melted
2 Tbsp soy sauce
2 cloves garlic, finely grated
20g / handful fresh sage leaves
4 tsp SAFARI® Organic Red Wine Vinegar
Parmesan cheese, for serving
Salt and pepper, to taste
For the polenta:
Bring 1 litre of stock and the salt to a simmer.
Keep the remaining 500ml warm to the side.
Add the tin of Denny Condensed Mushroom Soup and whisk to combine.
Sprinkle in the polenta and whisk until smooth.
Simmer the polenta on low heat, stirring occasionally, for 30 minutes.
As you cook, add more of the stock as necessary, to keep polenta soft enough to stir easily.
If it is too dry it will firm up.
Finish with the parmesan cheese. Stir through and taste to adjust seasoning.
For the mushrooms:
Preheat oven to 250˚C with the fan on.
Place mushrooms in a large roasting dish.
Add the melted butter, soy sauce, garlic and sage.
Season with black pepper and mix well with your hands to coat the mushrooms in all the seasoning.
Roast for 7-10 minutes until the mushrooms are just cooked and golden brown.
Spoon creamy mushroom polenta into shallow bowls.
Sprinkle with a little extra Parmesan cheese.
Top with a generous mound of roasted exotic mushrooms.
Drizzle each bowl with a teaspoon of red wine vinegar and serve straight away!