Ingredients (Serves 4)
For the polenta
80g parmesan, finely grated
50g unsalted butter
150ml thickened cream
For the mushrooms
80g unsalted butter
Extra virgin olive oil
1kg assorted mushrooms, such as chestnut, Swiss brown, button and oyster, brushed, trimmed and halved, sliced or left whole if small
4 cloves of garlic, finely chopped
4 sprigs of thyme, extra to serve
80ml white wine
1 tbsp Italian parsley, roughly chopped (optional)
In a large heavy pot, bring the milk and 750ml of water to the boil. Reduce heat to a simmer and add 1tsp of salt and the polenta in a thin steady stream, whisking to prevent lumps.
Cook for 30-40 minutes, stirring constantly with a wooden spoon until polenta is smooth and silky. You may need to add a little extra water if polenta becomes too thick and hard to stir. Add the parmesan, butter and cream. Season to taste and keep warm. If the polenta cools too much, it will harden, so this is really important.
Meanwhile for the mushrooms, in a large pan, heat half the butter and a drizzle of olive oil. When butter is foaming, add the mushrooms and sauté for 2-3 minutes. Add the garlic and thyme, and continue to cook until mushrooms are tender and garlic has softened.
Add the wine to the mushrooms and simmer for a few minutes until the liquid has reduced by half. Finish off the sauce by adding the remainder of the butter. Stir to combine.
To serve, pour the polenta on a wooden board and tumble the mushrooms on top. Sprinkle over the extra thyme leaves and chopped parsley, if using, and serve immediately.