Oyster mushroom stew with red wine and polenta

ChefGomba vörösboros laskapörkölt polentával 2

Oyster mushroom stew with red wine and polenta


  • 1 kg oyster mushroom
  • 1 onion
  • 2 teaspoons red pepper powder
  • 150 ml dry red wine (good quality)
  • 150 g cornmeal
  • 400-500 ml water
  • 50 g butter
  • garlic, thyme, parsley
  • oil, salt

Fry the chopped onion, then add the red pepper powder, pour over 100 ml water and mix it all together to get a creamy roasted base. Add the the oyster mushroom slices, the red wine and another 100 ml water and season with salt. Simmer under a lid at low temperature for 35-40 minutes.

When the mushrooms is soft, remove the lid and if there is too much juice, boil it at a high temperature for 3-5 minutes to get a thicker juice.

Fort he polenta, mix the cornmeal with water, season with salt and cook to a constant stirring. Then add the crushed garlic, thyme, butter and mix everything. Season with salt if necessary.
Once the mushrooms are done, serve with the polenta. Sprinkle the top with chopped parsley.