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Recipe provided by Rowie Dillon

These gorgeous braised mushrooms are especially delicious when served with Creamy Polenta. They're an all year-round winner!

Serves 4


3 tbsp extra virgin olive oil

680 g (11/2 lb) mixed wild mushrooms or shiitake mushrooms, trimmed

Half tbsp marsala (optional)

125 ml (4 fl oz) water

Sea salt


In a large braise pan, heat 1 tablespoon of the olive oil over medium heat. Add '/i of the mushrooms, pressing down firmly to sear them. Add the marsala if desired. Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again.

Return all the mushrooms to the pan, add the water, reduce heat, cover and simmer until tender. Season with salt and serve with creamy polenta

 From the cookbook - The Power of Flour by Rowie Dillon.