Sauteed Mushrooms on Soft Polenta

“The mind is willing but the flesh is weak”…

That’s what it’s like this morning for me.

My head is saying ‘it’s time to exercise. Get up! Move it! NOW!!!’

But alas here I am, sitting at the computer, looking out the window at the drifting fluffy white clouds and the sun reflecting off the neighbours TV aerial. For now, the laziness wins.

In my defense there are still many hours left of this day so my head will get it’s way. Besides, I need a couple of things from the local supermarket, which happens to be at the end of my usual walking route so exercise  will be done at some time today.

Until that time comes though, I thought I’d share with you what we had for dinner last night…

Sauteed Mushrooms with Soft and Cheesy Polenta

First make the polenta.

You’ll need:

1/2 cup polenta

1 cup water

1 cup milk

1 tsp thyme leaves

1 cup freshly grated parmesan cheese

50g butter – cut into small pieces

a little salt, a little pepper

In a medium saucepan bring to a boil the milk and water then slowly sprinkle in the polenta while whisking continuously. Turn the heat to it’s lowest and let the mixture cook for 30 minutes, stirring often so it doesn’t stick.

Stir in the butter, cheese and thyme and season with salt and pepper. Cover and leave to rest while tending to the mushies.

For the Sauteed Mushrooms you’ll need:

300g of whatever mushroom you like (I used swiss browns this time)

50g butter + 1 Tblsp olive oil

2 large garlic cloves – finely grated or crushed

2 tsp thyme leaves

a handful fresh parsley – chopped

a dash of white wine

2-3 Tblsp cream (although I didn’t have any so I used greek style natural yoghurt)

salt and pepper

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In a large fry pan melt the butter with the oil. Add the mushroom and saute for a few minutes until they’re soft then add the garlic and thyme. Cook for a couple more minutes before adding the white wine and cream(yoghurt). Finally stir in the parsley and season with salt and pepper.

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To serve spread some of the polenta on a plate then spoon on the mushrooms and some of the cream sauce.

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Really simple but really tasty.

(I believe it’s now time for that walk…)

Enjoy…

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Little Apple Pies.

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Sometimes you just need apple pie.

For this one I added dates to the filling instead of sugar. It added a great flavour.

A little ice cream on the side and you’ve got yourself a brilliant dessert.image

So…..

For the pastry rub 50g butter into 100g plain flour, 15g polenta and 20g sugar until it resembles breadcrumbs. Add a little cold water (about 2-3tablespoons) and mix into a dough.

Roll out to 3mm thin and line the base and sides of two small tart tins. With the left over pastry cut two rounds big enough to cover the tops of the tins. Chill in the fridge while you prepare the filling.

Peel, core and dice 1 green apple. Put in a small saucepan with 5 chopped dates, 1tablespoon sultanas, juice of half a lemon and a couple small cubes of butter. Cover and gently cook on a low heat for about 15 minutes, stirring occasionally, until the apples are soft and the dates have melted. Add a few chopped walnut pieces and 1/2 teaspoon ground cinnamon. Stir and leave to cool.

Once the filling is cool, divide it between the two pastry lined tins, cover with the two pastry rounds and seal with a fork. Brush a little water over the top of each pie with and sprinkle with a little raw sugar and a pinch of cinnamon.

Bake for 30-40 minutes at 180c. The top should be a light brown.

Enjoy…

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