Roast Mushrooms with Polenta and Salsa Verde
A hearty, balanced meal that is high in fibre and flavour from the roasted vegetables and creamy polenta. The mushrooms provide a source of B vitamins, while the salsa verde adds a hit of fresh herbs and healthy fats to support overall wellbeing.
MAKES 2 SERVINGS
PREP TIME 15 MINS
PLANT POINTS 8
DIFFICULTY MEDIUM
Ingredients
2 small red onions, each cut into 8 wedges
6 garlic cloves, unpeeled
300g (10½oz) portobello mushrooms (about 4 mushrooms), cut into 3cm (¼ inch) pieces
300g (10½oz) button mushrooms, ripped or cut into 3cm (¼ inch) pieces
250g (9oz) cherry tomatoes, pierced with the tip of a knife
1 tbsp thyme leaves
3 tbsp olive oil
Sea salt and freshly ground black pepper
For the polenta
250g (scant 1¾ cups/9oz) quick-cook polenta
50g (3½ tbsp/1¾oz) butter (or use 5 tbsp extra-virgin olive oil)
75g (2¾oz) Parmesan (or use vegan alternative), grated, plus extra to serve
For the salsa verde
1 small garlic clove, grated
1½ tbsp capers, chopped
40g (1½oz) parsley leaves, finely chopped
1½ tsp Dijon mustard
Zest and juice of 1 small lemon
5 tbsp extra-virgin olive oil
Method
1.
Preheat the oven to 220°C/200°C fan/425°F and line your largest baking sheet with baking paper.
2.
Spread out the onions and garlic on the baking sheet, then top with the mushrooms and tomatoes, ensuring they’re evenly spaced. Sprinkle over the thyme, drizzle with oil, and season with plenty of salt and pepper. Place in the oven for 30 minutes, tossing halfway, until the mushrooms are golden and crisp on the edges but tender inside.
3.
Meanwhile, place the polenta in a medium saucepan along with 1 teaspoon salt and 1.2 litres (5 cups/40fl oz) cold water, and whisk to combine. Set over a medium heat and bring to the boil. As soon as it starts simmering, whisk continuously for about 6–8 minutes until smooth and thickened, turning down the heat if the polenta begins to spit. Stir in the butter and Parmesan then remove from the heat and keep warm while you finish off everything else.
4.
To make the salsa verde, combine all the ingredients in a small bowl with ½ tablespoon of cold water and season with a little salt and pepper.
5.
To serve, spoon the polenta onto a big serving dish or individual plates and sit the mushrooms, onions, and tomatoes on top (peel the garlic and add it to the plates.
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