Pan‑fried Oyster Mushrooms on Polenta
Fried oyster mushrooms on polenta provide an extra protein kick: especially beneficial for those who like neither meat nor fish.
Ingredients
- Salt
- 150 g cornmeal
- 100 g spring onions (1 bunch)
- 400 g oyster mushrooms
- 2 tbsp olive oil
- 2 sprigs Rosemary
- Pepper
- 20 g aged gouda cheese (1 piece)
Instructions
-
1.
Boil 650 ml water in a pot and season with salt. Gradually stir in the cornmeal, bring to a boil again. Cover and simmer over low heat for about 12 minutes, stirring frequently.
-
2.
Meanwhile wash and trim the spring onions, cutting them into roughly 1 cm thick pieces. Clean the oyster mushrooms and slice them into strips about 1 cm wide.
-
3.
Heat olive oil in a skillet. Sauté the oyster mushrooms and spring onions over medium heat for about 3 minutes.
-
4.
Wash the rosemary, shake off excess moisture, strip the needles, coarsely chop and add to the vegetables. Season with salt and pepper, then cook for another 2 minutes.
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5.
Grate the gouda cheese and sprinkle it over the mushrooms. Season the polenta with salt and serve alongside the oyster mushroom mixture.
