Ingredients

The following ingredients have 4 Servings
  • 350 g Mushrooms (sliced)
  • 3 sprigs Thyme (leaves picked)
  • 30 g Butter
  • Splash White Wine
  • 1 tbsp Olive Oil
  • 1/2 Red Onion (finely chopped)
  • Salt and Pepper
  • 150 ml Double Cream
  • Squeeze of Lemon
  • 400 g Fine/Quick Cook Polenta
  • 1 litre Milk
  • 1 litre Vegetable Stock
  • 60 g Unsalted Butter
  • 5 tbsp Mascarpone
  • 4 Poached Eggs (to serve)

Instruction

  • Heat the butter and olive oil in a saucepan until the butter has melted. Add the onion, mushrooms, thyme and plenty of salt and pepper. Cook until everything is softened and the mushrooms are starting to caramelise.
  • Add the wine and cook until the liquid has evaporated. Pour in the cream and add a squeeze of lemon. Serve over the polenta and topped with a poached egg.