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RICOTTA & WALNUT STUFFED FIELD MUSHROOM ON HERBED POLENTA WITH BUTTERED FRENCH BEANS AND ROAST PEPPER & PORT JUS

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RICOTTA & WALNUT STUFFED FIELD MUSHROOM ON HERBED POLENTA WITH BUTTERED FRENCH BEANS AND ROAST PEPPER & PORT JUS

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Ingredients

Adjust Servings:
Roast Pepper and Port Jus
2 tablespoons extra virgin olive oil
1/2 small onion diced
1 clove garlic finely chopped or crushed
410 grams roasted red pepper flesh 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 small 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 fresh parmesan cheese grated
1.5 tablespoons fresh oregano leaves
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 extra virgin olive oil
4 teaspoons Thyme fresh, chopped
2 tablespoons honey
500 grams ricotta cheese
2 tablespoons bread crumbs
1/2 teaspoon ground nutmeg
sea salt flakes
freshly ground black pepper
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
freshly ground black pepper
Features:
    • Serves 4
    • Medium

    Ingredients

    • Roast Pepper and Port Jus

    • Polenta

    • Mushrooms

    • Beans

    Directions

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    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.

    Roast Pepper and Port Jus

      1. Sauté the onion in the olive oil (2 minutes).
      2. Add the garlic and sauté until the onion is translucent.
      3. Increase the heat to high.
      4. Add the pepper (capsicum) flesh and continue to sauté for a further 2-3 minutes.

    Ricotta & Walnut Stuffed Mushroom_step1_4

    1. Add the port and allow the alcohol to burn off over high heat.
    2. Reduce the heat to a simmer.
    3. Add the vegetable stock and bay leaves.
    4. Allow to simmer for 5-7 minutes, allow to cool slightly.
    5. Transfer to a food processor and process until smooth.
    6. Taste for seasoning; add more port if a richer flavour is desired.

    Polenta

    1. Over medium heat, sauté the onion for 2 minutes.
    2. Add the garlic and sauté until the onion is translucent.
    3. Add the oregano.
    4. Add the wine and cook it off.
    5. Add the cream and milk and bring to simmer (do not boil).
    6. Using a sturdy whisk, add the polenta in a steady stream and stir until it is all combined.
    7. Continue to cook for approx 10 minutes, (the polenta will stop sticking to the side of the pot when it is finished).
    8. Season to taste and pour into a flat tray to set.
    9. Use a tray that will allow the polenta to set about 2 cm (1 inch) deep.
    10. Once set cut into portion sizes and grill or fry at time of serving.

    Mushrooms

      1. Preheat oven to 180 (350 fahrenheit)
      2. Roast the walnuts for 10 minutes and remove.
      3. Increase oven to 200 (400 fahrenheit)
      4. Clean the mushroom and remove the stems

    Ricotta & Walnut Stuffed Mushroom_step3_4

      Ricotta & Walnut Stuffed Mushroom_step3_5

      1. Chop the stems
      2. Sauté the onion and stems in the olive oil (2 minutes)
      3. Add the garlic and cook until onion is translucent
      4. Add the thyme and remove from the heat
      5. Combine the ricotta, honey, cooled walnuts, 2 tbsp of bread crumbs, nutmeg, and onion mixture.
      6. Season liberally to taste with salt & pepper.
      7. Fold together, and fill mushrooms until even with the top of the mushroom.
      8. Combine remaining bread crumbs and parmesan and a little more salt and pepper.
      9. Sprinkle this mixture over the top of the mushrooms
      10. Bake at 200 (400 fahrenheit for 20 minutes).

      For the Beans

      1. Boil a pot of salted water.
      2. Add the beans and cook for 1-2 minutes until vibrantly green.
      3. Drain and transfer to a large bowl.
      4. Add the butter, season with salt and pepper and toss until coated.

      Assembly and Timing

      1. Make the Roast Pepper and Port Jus first, it can be made the day before.
      2. Make and set the polenta next, it can also be made the day before.
      3. Arrange all the ingredients for the remaining items.
      4. Prepare the Mushroom.
      5. While the mushrooms cook, grill or fry the polenta and boil the water for the beans.
      6. Warm the Jus.
      7. Once the mushrooms are out of the oven you can begin plating.
      8. Blanche the beans last while plating the rest.
      9. Enjoy!

      Paul Hegeman

      Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

      Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

      He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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