Polenta and mushroom cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Fine maize flour |
| 80 | grams | Unsalted butter |
| Salt and pepper | ||
| 1 | litre | Vegetable stock |
| Butter for greasing | ||
| 1 | Shallot; diced | |
| 75 | grams | Unsalted butter |
| 75 | grams | Ceps |
| 75 | grams | Chanterelles |
| 75 | grams | Pied de mouton |
| 1 | teaspoon | Tarragon; finely chopped |
| 50 | millilitres | Port wine |
| 100 | millilitres | Vegetable stock |
| 75 | grams | Leek |
| 75 | grams | Carrot |
Directions
MUSHROOM SAUCE
Bring stock to the boil. Sprinkle over the maize flour and stir constantly.
Cook for around 20 minutes until consistency is like thick mashed potato.
Turn mixture on to an oiled or buttered tray and level. Add the mushrooms and cover with a further layer. Leave to set for approximately 2-3 hours. When ready for use fry off gently and serve with the mushroom sauce.
Sauce: Sweat off the shallots and add the vegetables. Add the mushrooms and tarragon, then the port wine and stock, and reduce. Whisk in the butter.
Strain the sauce and reduce, or leave it "chunky". Spoon over the polenta.
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