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
- 1 lb red pepper flesh roasted, approx 4 peppers, retain some of the liquid after sweating 410 g
- 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
- 1 lb ricotta cheese 500 g
- 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
- 2 cups French beans tops removed 500 g
- 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
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