Mushroom and silverbeet Stroganoff

Ingredients

Stroganoff

Quantity	Ingredient
-	Olive Oil to fry
2	finely chopped onions
4 cloves	chopped garlic
3 tsp	fresh thyme
25 g	butter
200 ml	vegetable stock
600 g	portabello mushrooms, into 2cm cubes
200 g	silverbeet leaves, finely chopped
200 g	sour cream

Polenta

Quantity	Ingredient
600 ml	milk
600 ml	water
1 cup	polenta
25 g	butter
50 g	grated parmesan

Method

Stroganoff

1. On high heat in a large frying pan, In small batches fry:
   • diced mushrooms in oil with salt and pepper 2
   • When tender transfer to a bowl and set aside
2. In a large pot, gently fry diced onions in olive oil for 10 minutes until soft
3. To the pot, add
   • 4 cloves minced garlic,
   • 3 tsp fresh thyme
   • 50 g butter and continue to cook for 2 minutes
4. Add 200 ml vegetable stock and cook until reduced by half.
5. Add cooked mushrooms and juices and cook until reduced by half.
6. Stir in:
   • 200 g - sour cream
   • 2 tsp - worcestershire sauce
   • 200 g - finely chopped silverbeet and cook until silverbeet is wilted,
7. season with salt and pepper as needed, and serve on top of polenta

Polenta

1. in a pot, bring to the boil
   • 600 ml water
   • 600 ml milk
   • 25 g butter
2. Reduce to simmer and add 1 cup polenta
3. stir continuously until thickened
4. Take off the heat, stir in 50 g parmesan and add salt and pepper as needed