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Wine with food - Roasted chanterelles on polenta with herbs, served with Chardonnay in the autumn garden

Fried chanterelles on polenta with herbs

A vegetarian autumn dish that delights with its combination of earthy chanterelles, creamy polenta and fresh herbs. Perfect as an elegant starter or as a light main course for two.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main course
Cuisine French, Italian
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Pan
  • 1 Cutting board & knife
  • 1 Stirring spoon

Ingredients
  

For the polenta:

  • 120 g Polenta
  • 400 ml Vegetable broth
  • 20 g Butter
  • 30 g grated parmesan
  • Salt & pepper

For the chanterelles:

  • 250 g fresh chanterelles
  • 1 Small shallot
  • 2 1 tbsp olive oil
  • 1 Tbsp butter
  • Salt & pepper

For the herbs:

  • 2 Sprigs of thyme
  • 1 bunch of flat-leaf parsley

Preparation
 

Polenta:

  • Heat the stock in a pan and stir in the polenta.
  • Simmer while stirring until the mixture is creamy.
  • Stir in the butter and parmesan, season with salt and pepper.

Chanterelles:

  • Clean the mushrooms and finely chop the shallot.
  • Heat the oil and butter in a pan and sauté the shallot.
  • Add the chanterelles and fry over a medium heat until golden brown.
  • Season to taste with salt, pepper and fresh herbs.

Dressing:

  • Spread the polenta on plates and arrange the chanterelles on top.
  • Garnish with fresh parsley.

Recommended sides:

  • Green leaf salad with lemon vinaigrette
  • Fresh baguette
  • Grilled vegetables

Nutritional values per portion

Calories: 480kcalCarbohydrates: 52gProtein: 15gFat: 18g
Keyword Autumn, Chanterelles, Polenta, Vegetarian, Wine accompaniment
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