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Receta Polenta And Mushroom Cake

by Global Cookbook

Ingredientes

250 gm Fine maize flour 80 gm Unsalted butter     Salt and pepper 1 lt Vegetable stock     Butter for greasing 1 x Shallot, diced 75 gm Unsalted butter 75 gm Ceps

75 gm Chanterelles 75 gm Pied de mouton 1 tsp Tarragon, finely minced 50 ml Port wine 100 ml Vegetable stock 75 gm Leek 75 gm Carrot

Direcciones

1. Bring stock to the boil. Sprinkle over the maize flour and stir constantly.
2. Cook for around 20 min till consistency is like thick mashed potato.
3. Turn mix on to an oiled or possibly buttered tray and level. Add in the mushrooms and cover with a further layer.
4. Leave to set for approximately 2-3 hrs. When ready for use fry off gently and serve with the mushroom sauce.
5. Sauce: Sweat off the shallots and add in the vegetables. Add in the mushrooms and tarragon, then the port wine and stock, and reduce. Whisk in the butter.
6. Strain the sauce and reduce, or possibly leave it "chunky". Spoon over the polenta.

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