Menu One
Mushrooms with a Cream and Tarragon Sauce (gf) (v)
Simple yet indulgent and a perfect partner for the eye fillet.
3 tablespoons olive oil
1 kilogram mixed mushrooms (I used small portobellos and swiss brown buttons)
sea salt and ground pepper
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons dried tarragon
½ cup white wine
¾ cup cream
small handful parsley, finely chopped
Heat half the oil in a large frying pan and cook half the mushrooms until golden and tender. Season, then transfer to a bowl. Repeat with the remaining oil and mushrooms. Add the butter to the pan and cook the onion, garlic and tarragon with a good pinch of salt until tender. Add the wine and let it bubble up and reduce by half. Add the cream and the mushrooms with their juices and turn to combine. Simmer gently for 8 minutes. Serve alone or over the polenta recipe below, as we’ve done. SERVES 6
Soft Polenta with Garlic and Parmesan (gf) (v)
Polenta needs to be generously seasoned to bring it to its full potential. You could also add a swirl of pesto or harissa.
6 cups whole milk2 cloves garlic, crushed sea salt and ground pepper1¼ cups instant1 cup freshly grated parmesan
