Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans
This dish is great to cook if you are vegetarian and just as good if you aren’t. As a person that is completely content in their carnivore ways, I can happily attest that this is one vegetarian dish that I am more than happy to put in front of me in place of a meat laden dinner plate.
The grilled polenta provides a delicious and substantial foundation, the roasted mushroom is a tender and juicy centre piece, the fresh beans offer the crisp spring factor, while the roast pepper and port reduction is the perfect naturally sweet and slightly decadent sauce to unite it all.
Enjoy this dish, no matter what side of the carnivore/vegetarian fence you are on.
Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans
Ingredients
ROAST PEPPER AND PORT JUS
- 2 tablespoons olive oil extra virgin
- 1/2 small onion diced
- 1 clove garlic finely chopped or crushed
- 410 grams red pepper flesh roasted, approx 4 peppers, retain some of the liquid after sweating
- 1/2 cup port
- 1/2 cup vegetable stock
- 3 bay leaves
POLENTA
- 1/2 small onion diced
- 1 clove garlic finely chopped, or crushed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons white wine
- 1.5 cups polenta meal
- 1.5 cups milk
- 1.5 cups cream
- 2 tablespoons parmesan cheese fresh, grated
- 1.5 tablespoons oregano leaves fresh
MUSHROOMS
- 4 field mushrooms approx 8-10 cm (3-4 inches)
- 1/2 cup walnuts
- 1/2 cup onion finely diced
- 2 teaspoons garlic crushed
- 2 tablespoons olive oil extra virgin
- 4 teaspoons Thyme fresh, chopped
- 2 tablespoons honey
- 500 grams ricotta cheese
- 2 tablespoons bread crumbs
- 1/2 teaspoon nutmeg ground
- sea salt flakes
- black pepper freshly ground
- 2 tablespoons bread crumbs extra
- 2 tablespoons parmesan cheese fresh, grated
BEANS
- 500 grams French beans tops removed
- 2 teaspoons butter
- sea salt flakes or truffle salt
- black pepper freshly ground
Instructions
Roast Pepper and Port Jus
- Sauté the onion in the olive oil (2 minutes).
- Add the garlic and sauté until the onion is translucent.
- Increase the heat to high.
- Add the pepper (capsicum) flesh and continue to sauté for a further 2-3 minutes.
- Add the port and allow the alcohol to burn off over high heat.
- Reduce the heat to a simmer.
- Add the vegetable stock and bay leaves.
- Allow to simmer for 5-7 minutes, allow to cool slightly.
- Transfer to a food processor and process until smooth.
- Taste for seasoning; add more port if a richer flavour is desired.
Polenta
- Over medium heat, sauté the onion for 2 minutes.
- Add the garlic and sauté until the onion is translucent.
- Add the oregano.
- Add the wine and cook it off.
- Add the cream and milk and bring to simmer (do not boil).
- Using a sturdy whisk, add the polenta in a steady stream and stir until it is all combined.
- Continue to cook for approx 10 minutes, (the polenta will stop sticking to the side of the pot when it is finished).
- Season to taste and pour into a flat tray to set.
- Use a tray that will allow the polenta to set about 2 cm (1 inch) deep.
- Once set cut into portion sizes and grill or fry at time of serving.
Mushrooms
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Roast the walnuts for 10 minutes and remove.
- Increase oven to 200 Celsius (400 Fahrenheit).
- Clean the mushroom and remove the stems.
- Chop the stems.
- Sauté the onion and stems in the olive oil (2 minutes).
- Add the garlic and cook until onion is translucent.
- Add the thyme and remove from the heat.
- Combine the ricotta, honey, cooled walnuts, 2 tbsp of bread crumbs, nutmeg, and onion mixture.
- Season liberally to taste with salt & pepper.
- Fold together, and fill mushrooms until even with the top of the mushroom.
- Combine remaining bread crumbs and parmesan and a little more salt and pepper.
- Sprinkle this mixture over the top of the mushrooms
- Bake at 200 Celsius (400 Fahrenheit for 20 minutes).
For the Beans
- Boil a pot of salted water.
- Add the beans and cook for 1-2 minutes until vibrantly green.
- Drain and transfer to a large bowl.
- Add the butter, season with salt and pepper and toss until coated.
Assembly and Timing
- Make the roast pepper and port jus first, it can be made the day before.
- Make and set the polenta next, it can also be made the day before.
- Arrange all the ingredients for the remaining items.
- Prepare the Mushroom.
- While the mushrooms cook, grill or fry the polenta and boil the water for the beans.
- Warm the Jus.
- Once the mushrooms are out of the oven you can begin plating.
- Blanche the beans last while plating the rest.
- Enjoy!
Notes
Tried this recipe?Let us know how it was!
Related: Stuffed Zucchini Flowers with Feta and Capers
Related: Greek Stuffed Eggplant with Chickpeas
Related: Stuffed Mushrooms w/ Parmesan & Thyme
Related: Stuffed Figs with Chicken & Tamarind Sauce
