Ingredients
4 tbsp olive oil |
400 g mushrooms |
¼ cup sherry vinegar |
2 cloves garlic |
1 tbsp thyme |
1 tbsp rosemary |
1 tbsp truffle oil |
500 ml vegetable stock |
80 g polenta |
80 g parmesan cheese |
30 g butter |
75 g washed rind cheese |
1 pinch salt |
1 pinch pepper |
Preparation
Read full directionson A Sweet MuddleRead full directions on A Sweet Muddle at http://www.asweetmuddle.com/2014/08/sauteed-mushrooms-creamy-polenta/
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