These creamy mushrooms over indulgent marscarpone polenta are just as good for a winter weeknight dinner as they are for a romantic Valentine's meal. Serve with a poached egg on top for an amazing vegetarian feast.
Heat the butter and olive oil in a saucepan until the butter has melted. Add the onion, mushrooms, thyme and plenty of salt and pepper. Cook until everything is softened and the mushrooms are starting to caramelise.
Add the wine and cook until the liquid has evaporated. Pour in the cream and add a squeeze of lemon. Serve over the polenta and topped with a poached egg.
To Make the Mascarpone Polenta
Put the milk and stock in a pan over a medium-high heat, season and bring to the boil. Once it's starting to simmer add the polenta and whisk quickly to avoid lumps. Turn the heat down and leave to cook for 5 minutes.
Add the mascarpone and butter and stir through until melted.
I like to add a little drizzle of truffle oil to the polenta to make it feel even more special!