Roasted Mushrooms Recipe
spinach, soft poached egg, crispy polenta cake, parmesan
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Ingredients
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Mushrooms
Spinach
Soft Poached Egg
Crispy Polenta Cake
Garnish
Method
Mushrooms
- 1
Roast the Mushrooms
Preheat the oven to 200°C (400°F). Clean the mushrooms and slice them if large. In a large bowl, toss the mushrooms with olive oil, minced garlic, thyme, salt, and black pepper. Spread them evenly on a baking sheet.
- 2
Bake
Roast the mushrooms in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
Spinach
- 3
Sauté Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and set aside.
Soft Poached Egg
- 4
Prepare Poached Eggs
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Crispy Polenta Cake
- 5
Cook Polenta
In a pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, for about 20-25 minutes until thick and creamy. Stir in 1 cup of grated Parmesan cheese until melted.
- 6
Assembly
- 7
Plate the Dish
On each plate, place a crispy polenta cake, top with sautéed spinach, roasted mushrooms, and a poached egg. Garnish with shaved Parmesan cheese and fresh thyme leaves.