Soft Polenta, Roast Mushrooms, Hazelnuts and Truffle Pecorino
If you’re looking for a red wine and food match that doesn’t involve meat, this vegetarian dish could be just what you’re after. A tasty combination of flavours, the hazelnuts add crunch and texture, and the truffle pecorino takes it to the next level.
150g instant polenta
600ml full fat milk
300g mixed mushrooms, Shimeji, oyster, king brown and enoki are excellent
1 bunch thyme, chopped
20g garlic, chopped
80ml extra virgin olive oil
50g hazelnuts, roasted, skin removed and halved
1 bunch flat leaf parsley, chopped
80g truffle pecorino, finely grated
Heat the milk until almost boiling, rain in the polenta and stir rapidly. Cook over a low heat for 10 minutes, add 100g of butter and season. Keep warm.
Sauté the mushrooms, thyme and garlic in 50ml of olive oil and the remaining butter until golden. Season and add the parsley.
Serve the mushrooms on the soft polenta with the hazelnuts and truffle pecorino. Finish with the remaining extra virgin olive oil.
Serve with Vintage Blend 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.