Ingredients (serves 2)
30g pine nuts
30g brazil nuts
400mls vegetable stock
2 large flat field mushrooms
100g vegetarian style gorgonzola
1 red onion
Salt and pepper
Pop the oven onto 180g. When it is hot, put the mushrooms on a small baking tray (whole – don’t chop) with a small knob of butter in each mushroom.
Crush the brazil nuts with a pestle and mortar. Put the crushed nuts into a pan with the pine nuts and toast (keep an eye on them as they can easily burn). Once they have gone a nice brown colour add the polenta and slowly add the stock. Keep the polenta nice and loose – add more water if you need to.
In a separate pan, add a knob of butter and the thinly sliced onion. After about five minutes, add the spinach and once it has wilted, reduce the heat and add the cubed gorgonzola.
In the bottom of the dish the mushrooms have been roasting in there will be a buttery, mushroom liquid; don’t waste this -pour it into the polenta mixture.
Once everything has cooked it is time to assemble to dish.
Put a dollop of the polenta onto the plate first, add the mushroom on top and then spoon on the spinach and gorgonzola mixture into the cup of the mushroom.