About this recipe:This hearty vegetarian mushroom stew combines dried porcini and mixed fresh mushrooms with fresh thyme and tomatoes. Simply delicious served over polenta.
15g dried mushrooms (such as porcini)
235ml hot water, or as needed
2 tablespoons extra-virgin olive oil
1 onion, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pinch ground cloves
900g assorted fresh mushrooms, cut into bite size pieces
salt and freshly ground black pepper to taste
680g tomatoes - peeled, seeded, and chopped
1L vegetable stock, or as needed
225g instant polenta
4 teaspoons chopped fresh parsley, or as desired
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:45min › Extra time:20min › Ready in:1hr25min
Place dried mushrooms in a small bowl with enough hot water to cover; let stand 20 minutes. Drain mushrooms; reserve liquid.
Heat oil in a large pot over medium high heat and cook and stir onion until soft, about 5 minutes. Reduce heat to medium; stir in garlic, thyme and cloves. Cook and stir 2 minutes more. Stir fresh mushrooms and soaked dried mushrooms into onion mixture; cook and stir until mushrooms are soft, about 10 minutes. Season with salt and pepper.
Stir tomatoes and reserved mushroom liquid into mushroom mixture; simmer over low heat until thickened, about 20 minutes.
Bring vegetable stock to the boil; whisk in polenta. Cook polenta, whisking constantly, until polenta is thick and stock is absorbed, about 5 minutes. Divide polenta into 4 bowls; ladle mushroom stew over polenta and garnish with fresh parsley.
You can stir a small handful of fresh herbs into the polenta after cooking, if desired.