- 1 tablespoon (20 g) butter
- 1 tablespoon extra virgin olive oil
- 125 g French shallots or onion, finely chopped
- 1 clove garlic, crushed (optional)
- 300 g chestnut mushrooms, sliced
- 175 g mixed wild mushrooms, pulled into pieces or sliced
- 3 tablespoons dry sherry
- 1 tablespoon tomato paste
- 200 g cooked turkey meat, without skin, cut into chunks
- 4 tablespoons creamsalt and pepper
- sprigs of fresh flat–leaf parsley to serve
- 1 litre chicken stock, preferably homemade, or vegetable stock
- 1⅓ cups (200 g) instant polenta
- 2 tablespoons finely chopped fresh flat–leaf parsley
- Heat the butter and oil in a large frying pan, add the shallots or onion and garlic, and cook over a moderate heat for 2 minutes or until softened but not brown.
- Add all the mushrooms to the pan and cook, stirring frequently, for 3–4 minutes or until just starting to soften and the juices are beginning to run.
- Add the sherry, tomato paste and chunks of turkey, and stir to mix well.
- Reduce the heat to low and leave to heat through.
- Meanwhile, prepare the polenta.
- Bring the stock to the boil in a saucepan, then gradually pour in the polenta, stirring constantly.
- When all the polenta has been added, stir in the parsley.
- Reduce the heat to moderate and cook for 2 minutes, stirring, until the polenta is thick.
- Season to taste.
- Add the cream to the turkey and mushroom sauce and stir to mix, then remove from the heat.
- Taste and add seasoning, if required.
- Spoon the polenta to one side of 4 warmed plates and serve the sauce alongside.
- Garnish with parsley sprigs.
Preparation: 10 minutes
Cooking: about 15 minutes