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Ingredients
- 250 gm Fine maize flour
- 80 gm Unsalted butter
- Â Â Salt and pepper
- 1 lt Vegetable stock
- Â Â 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
Directions
- Bring stock to the boil. Sprinkle over the maize flour and stir constantly.
- Cook for around 20 min till consistency is like thick mashed potato.
- Turn mix on to an oiled or possibly buttered tray and level. Add in the mushrooms and cover with a further layer.
- Leave to set for approximately 2-3 hrs. When ready for use fry off gently and serve with the mushroom sauce.
- 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.
- Strain the sauce and reduce, or possibly leave it "chunky". Spoon over the polenta.
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