← All recipes

🍽️ Crispy Oyster Mushrooms on Creamy Polenta

434 kcal · 30 min · 4 servings

Crispy Oyster Mushrooms on Creamy Polenta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour 650 milliliters of water into a pot and bring it to a boil.
  2. 2. Season the boiling water generously with salt.
  3. 3. Sprinkle the cornmeal into the water while stirring constantly.
  4. 4. Let the mixture come to a boil again briefly.
  5. 5. Reduce the heat to the lowest setting and cover the pot.
  6. 6. Let the polenta cook for about 12 minutes.
  7. 7. Stir occasionally during the cooking time to prevent sticking.
  8. 8. Wash the spring onions under running water.
  9. 9. Remove the dry ends of the spring onions.
  10. 10. Cut the spring onions into pieces about 1 centimeter thick.
  11. 11. Clean the oyster mushrooms of any dirt or debris.
  12. 12. Slice the oyster mushrooms into strips about 1 centimeter wide.
  13. 13. Heat some olive oil in a large frying pan.
  14. 14. Place the oyster mushroom strips and spring onion pieces into the hot pan.
  15. 15. Fry the vegetables over medium heat for about 3 minutes.
  16. 16. Wash the rosemary sprig under running water.
  17. 17. Shake the rosemary dry to remove excess water.
  18. 18. Strip the needles from the rosemary sprig.
  19. 19. Chop the rosemary needles roughly.
  20. 20. Add the chopped rosemary needles to the vegetables in the pan.
  21. 21. Season everything with salt and black pepper.
  22. 22. Fry the mixture for another 2 minutes.
  23. 23. Grate the Gouda cheese finely using a grater.
  24. 24. Sprinkle the grated Gouda over the warm mushrooms.
  25. 25. Finally, adjust the seasoning of the finished polenta with salt.
  26. 26. Serve the polenta on a plate.
  27. 27. Top the polenta with the mushrooms, cheese, and rosemary.

Nutrition per serving