Instructions: First fry the mushrooms in an extrawide pan in enough oil to lightly brown them on both sides. They will soak up a lot of oil so dont give them too much they will be cooked properly later. Remove from the pan and place in a covered bowl.

Next season the chopped carrots celery onion garlic and bay leaves and fry in half the butter and a dash of olive oil until all are lightly caramelised. Add the vinegar and reduce until almost dry.

Do the same with the madeira.

Stir in the tomato puree and add the worcestershire sauce wine porcini and stock to the pan.

Simmer until well reduced (so that the liquid will not swamp the mushrooms when they go back into the pan).

Next return the mushrooms to the pan nestling them into the gravy gill side up.

Season then cover and simmer very gently for about 12 minutes.

While the mushrooms are cooking make the polenta: bring 1 litre of water to the boil then slowly add and stir in the polenta grains adding the thyme leaves to the mixture.

When cooked (check the packet instructions for timings) stir in the parmesan and the remaining butter.

Spoon the polenta into bowls and make a deep well in the centre of each.

Spoon the gravy and vegetables inside and top with the braised mushrooms.

Portobellos are meaty mushrooms and sit comfortably in a gutsy red wine gravy. The accompanying polenta is not the readycooked slab variety but the grainy stuff that simmers to a soft gloop. Merchant Gourmet (0800 731 3549 for stockists: www.merchantgourmet.com) does a oneminute version. If you arent a fan of polenta serve mashed potato flavoured with the cheese butter and thyrne nstead.

Serves 4

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