Mushroom Bucco

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The Living Room Ep 21 Recipe: Allergies and Intolerance
The Living Room Ep 21 Recipe: Allergies and Intolerance
You're watching The Living Room Ep 21 Recipe: Allergies and Intolerance Miguel shows you how to manage your intolerances and allergies without needing to give up eating delicious food.

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Miguel shows you how to manage your intolerances and allergies without needing to give up eating delicious food.
Air Date: 29 Jun 2018

Miguel's delicious Mushroom Bucco is a vegetarian treat

Recipe by: Miguel Maestre

Serves: 6

Ingredients

Gremolata:

Polenta:

To serve:

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Method

  1. Heat olive oil in a large pot large enough to hold all the field mushrooms. Sautee carrots, celery and fennel over high heat, stirring for 5 minutes or until soft and coloured. Add herbs and mushroom stock and bring to the boil.
  2. Reduce heat to a low simmer and submerge field mushrooms in stock and braise for 20 minutes.
  3. Meanwhile make gremolata by chopping together rice flakes, parsley, lemon zest and dried oregano until finely chopped. Season and set aside.
  4. When cooked, remove field mushrooms from the pot, remove herbs and discard.
  5. Using a stick blender, puree the stock and vegetables to make a thick puree.
  6. Cook the polenta according to instructions using 600mL of the puree. When cooked, remove from heat and stir through the vegan butter.
  7. Serve mushroom on top of a scoop of polenta and cover with gremolata. Serve with a wedge of lemon.
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