Mixed mushrooms with creamy polenta & salsa verde

1. Heat one tablespoon oil in a large frying pan over medium-high heat. Working in batches, cook mushrooms for 3-4 minutes or until golden brown and tender. Return all mushrooms to the pan and add thyme leaves and garlic. Cook for a further minute or until fragrant. Season with a pinch of salt.
2. To make the salsa verde, finely chop parsley, mint, capers and cornichons together on a chopping board. Transfer to a small bowl and stir through Dijon mustard, red wine vinegar and remaining 3 tablespoons oil.
3. Place milk in a medium saucepan over medium-high heat. Once simmering, gradually whisk in polenta. Reduce heat to medium and cook, whisking constantly, for 3-4 minutes or until soft and creamy in consistency. Remove from heat and stir though parmesan and butter.
4. Divide polenta between four serving bowls. Top with mushrooms, spoon over salsa verde and finish with a scattering of almonds.

Cooking Tip: Polenta is a quick cooking carbohydrate that works well with rich, savoury dishes. Experiment with different amounts of milk, stock, butter, oil and parmesan to perfect your own recipe!

Nutrition Tip: Mighty mushrooms contain B vitamins, antioxidants and essential minerals. They also have a unique umami flavour meaning you don’t need to add as much salt during cooking.