Recipe courtesy of Riccardo’s Italian Restaurant in Chelsea, which offers a vegan menu and is the first restaurant globally to be mainly gluten-free with a full choice of gluten-free pastas.
Polenta Con Funghi E Asparagi
Author:
Ingredients
- TO PREPARE THE MUSHROOMS:
- 200 g shiitake mushrooms
- 200 g Hon Shimeji mushrooms
- 200 g oyster mushrooms
- 200 g fresh porcini (if unavailable, you can buy good quality frozen ones)
- 3 cloves garlic – thinly sliced
- 1 tbsp chopped parsley
- 1 tbsp chopped thyme
- 100 ml olive oil
- TO PREPARE THE POLENTA:
- 250 g Mais flour
- 1.5 litres water
- 10 g salt
- 3 g pepper
- 1 tbsp extra virgin olive oil
- 1 bunch asparagus
Instructions
- Take the oyster mushrooms and wipe with a wet cloth, then chop into cubes (2cm).
- Add 100 g of olive oil, garlic, oyster mushrooms, hon shimeji and shiitake mushrooms to a deep saucepan and place on a low heat. Add a little salt & pepper to taste, the thyme and cook for approximately 25-30 minutes.
- Preparing the polenta: Boil water in a large pan, add salt, pepper and 1 tbsp of olive oil. Once the water has boiled slowly add the polenta, mixing well. If the substance starts to stick it won’t taste as good so make sure to mix well, cook on low heat for 40 minutes.
- Place the polenta on a marble top table and spread with a spatula, (should be at least 2-3cm thick). Cover with a dry cloth and leave for 30 minutes. Then with a ring maker, press the top of the polenta until all is divided into small circular pieces (make as many as the polenta will allow).
- Pre-heat the char grill (medium heat) and place the circular pieces on the grill for 3-5 minutes on each side.
- Meanwhile, place a frying pan on low heat, add 2 tbsp of olive oil and sliced garlic, leave garlic to brown, then add the mushrooms.
- Slice the asparagus in half and add to the pan, add a drop of white wine and let evaporate. Once cooked place in a warm area of the kitchen.
- With tongs take out the polenta and place each piece on the centre of a plate.
- Take two pieces of Asparagus and place over the polenta, finish with the gravy of the mushroom and add mushrooms around the polenta (see picture).
- Garnish with leaves of rosemary or parsley if desired.