Polenta, Woombye Truffle Triple Cream Brie & Roasted Mushrooms

Blog Polenta Woombye Truffle Triple Cream Brie Roasted Mushrooms02

This warm and indulgent dish created by chef Cameron Matthews is perfect for when you feel like wowing guests at your next dinner party!

Serves 6


  • 150g Woombye Cheese Truffle Triple Cream Brie
  • 300g shiitake mushrooms, cut into 1/4s
  • 300g button mushrooms, cut into 1/4s
  • 6 sprigs thyme
  • 2 cloves garlic, smashed
  • Sea salt to taste
  • 6 rounds polenta chip (recipe below)
  • 100ml Olive oil


Place the potatoes into a saucepan and cover with cold water, season water generously with sea salt. Bring to boil then reduce to a simmer and allow to cook until a skewer can be inserted. Drain and allow to cool to room temperature. Using a small knife peel away the skins,

(TIP: Don’t throw away the potato skins. They can be reserved and roasted until golden brown). Slice the peeled potatoes into 5mm rounds, reserve.

Peel and finely slice the onions, place into a saucepan and splash in some olive oil. Place, covered with a lid onto medium heat and allow to cook for approximately 10 minutes.

The onions will start to steam and cook without colour. Remove the lid once the onions have started to cook down. Continue to cook stirring occasionally until they start to colour.

As the onions brown and the bottom of the pan starts to colour, deglaze the bottom of the pot with 1 tsp of water as needed to allow the browned juiced to be incorporated into your onions. Cook until sweet & golden, reserve.

Wrap the garlic in foil and roast in an 180c oven until softened approx. 20 minutes, allow to cool, when cool, squeeze the cloves and the roasted garlic will push out, throw away the skins and reserve the roasted garlic “puree”.

To serve

Heat a sauté pan over medium heat and add a good splash of olive oil, allow the oil to get hot then toss in the potatoes, allow the potatoes to colour on one side before turning over to colour the other.

Once the potatoes are coloured on both sides, add in the spinach, the roasted garlic and approx. 3 tbsp. of the onions.

Toss to combine and wilt the spinach, then add in the cheese and allow to cook until the cheese starts to sizzle and melt coating all the other ingredients & season with sea salt.

Place into an oven proof serving dish, and place into the oven for 5 minutes, remove from oven and serve immediately.