Meat Free Week Recipe: Braised mushrooms by Rowie Dillon
Serves: 4
Prep time: 5 minutes,
Cook time: 15 minutes
These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner!
Ingredients:
- 3 tbsp extra virgin olive oil
- 680g mixed wild mushrooms or shittake, trimmed
- ½ tbsp marsala (optional)
- 125 ml water
- Sea salt
Method:
In a large braise pan, heat 1 tbsp of olive oil over medium heat. Add ⅓ of the mushrooms, pressing down firmly to sear them. Add marsala if desired.
Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again.
Return all the mushrooms to the pan, add the water, reduce heat, over and simmer until tender. Season with salt and serve with creamy polenta.
This recipe was supplied by Rowie Dillon for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See meatfreeweek.org to sign up.