|100 ml||heavy cream|
|100 ml||vegetable stock|
|50 g||button mushrooms|
|20 ml||balsamic vinegar|
|vegetable oil for frying|
Sauvignon Blanc, New Zealand, 2013
This classic white wine from New Zealand underscores the subtle, creamy combination of balsamic mushrooms and polenta with its vegetative aroma.
In a small saucepan, bring vegetable stock, heavy cream, thyme, and rosemary to a boil.
Remove the herbs from the stock and season with salt and pepper.
Stir the polenta into the hot stock and cook for approx. 10 - 15 min. on low heat, stirring occasionally.
Meanwhile, clean and quarter mushrooms. Finely slice onion.
Fry onion and mushrooms in some vegetable oil. Sprinkle with sugar and deglaze pan with balsamic vinegar. Season with salt and pepper. Allow to reduce for approx. 1 - 2 min. Top the polenta with the balsamic mushrooms and sauce.