Soft Polenta, Roast Mushrooms, Hazelnuts and Truffle Pecorino with Pinot Noir

Ingredients

Serves 4

150g instant polenta
600ml full-fat milk
150g butter
300g mixed mushrooms; shimeji, oyster, king brown and enoki are excellent
1 bunch thyme, chopped
20g garlic, chopped
80ml extra virgin olive oil
1 bunch flat leaf parsley, chopped
50g hazelnuts, roasted, skin removed and halved
80g truffle pecorino, finely grated

Method

Heat the milk until almost boiling, pour in the polenta and stir rapidly. Cook over low heat for 10 minutes, add 100g of butter and season. Keep warm.

Sauté the mushrooms, thyme and garlic in 50ml olive oil and remaining butter until golden. Season and add parsley.

Serve mushrooms on soft polenta with hazelnuts and truffle pecorino. Finish with remaining olive oil.

Serve with Pinot Noir

Hunter Valley Pinot Noir has a proud tradition as you’ll see when you breathe in the core of cherries, rose and earth. A medium bodied wine that’s perfect with savoury dishes.

BUY PINOT NOIR NOW

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