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From Patrick Robertson,
one sixtyblue, Chicago, Il
Mixed Wild Mushroom Sauté with
Mascarpone Polenta, Fresh Herbs and Mushroom Juices
Serves 4
For the Vegetable
Herb Stock:
- 2
medium carrots (peeled)
- 4
stalks celery
- 2
white onions
- 1
large white turnip
- 1
bunch cleaned rosemary
- 1
bunch sage
- 5
peppercorns
- 2
garlic cloves, halved
- 1
Bay leaf
- 1
tablespoon olive oil
- 1
bunch thyme
- 1
bunch parsley
- 1
bunch savory
- 1
cup white wine
- water
to cover
- stems
from the mushroom sauté
For the Polenta:
- 1
1/2 cups vegetable stock
- 1/2
stick unsalted butter (if desired)
- 1/4
cup coarse corn meal
- 1/2
cup mascarpone
- salt
and pepper
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For the Mushroom Jus:
- 3
large portabello mushrooms
- 2
shallots, sliced very thin
- 3
sprigs of thyme
- 1
clove minced garlic
- 12
ounces vegetable herb stock
For
the Mushroom Sauté:
- 10
medium-sized crimini mushrooms
- 10
shitake mushrooms
- 10
oyster mushrooms
- 1/2
bunch rosemary
- 1
bunch thyme
- 1/2
bunch sage
- 1
tablespoon olive oil
- 1
shallot, small dice
- 2
garlic cloves, minced
- salt
and pepper
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Method and Technique for the Vegetable Stock:
1. Cut vegetables into 2-inch dice.
2. Remove stems from rosemary and sage.
3. Place peppercorns, garlic and Bay leaf in cheesecloth bundle.
4. Sweat all vegetables in olive oil.
5. Add herbs and cheesecloth bunder and sweat until pungent.
6. Deglaze with white wine and reduce until nearly dry.
7. Add water and bring to a boil.
8. Immediately reduce heat and add mushrooms stems.
9. Simmer, uncovered, for two hours.
10. Strain and reserve liquid.
Method and Technique for the Polenta:
1. In a saucepan, mix vegetable herb stock and optional butter.
2. Bring to a boil and slowly add corn meal, stirring constantly.
3. Reduce heat and cook, continuing to stir, until corn meal softens
and looses its grainy
texture.
4. Remove from heat and stir in mascarpone cheese.
5. Season to taste with salt and pepper.
6. If needed, adjust consistency with stock.
Method and Technique for Mushroom Jus:
1. Preheat oven to 350 degrees F.
2. Place cleaned portabello mushrooms on sheet of aluminum foil.
3. Add shallots, thyme, garlic and vegetable stock.
4. Using a separate sheet of foil, cover and seal to create a pocket.
5. Place in preheated oven and cook for one half hour (pocket should
puff up like a
pillow.
6. Remove from oven and immediately puncture the foil, being careful
of the steam.
7. Strain resulting liquid through a fine-mesh strainer.
8. Place liquid in saucepan and reduce by half.
Method and Technique for the Mushroom Sauté:
1. Cut crimini mushrooms into quarters. Pull shitake and oyster mushrooms
into bite-
sized pieces.
2. Remove rosemary, thyme and sage leaves from stems. Chop leaves finely.
3. Heat olive oil in a sauté pan until it begins to smoke.
4. Add crimini mushrooms and sauté for 30 seconds, then add shitake
and oyster
mushrooms and sauté until golden brown.
5. Quickly add shallots, garlic and herbs and heat briefly, being careful
not to burn the
mixture.
6. If desired, add a small knob of butter and mix to incorporate.
7. Season to taste with salt and pepper and remove from pan to stop
cooking process.
To assemble the dish:
1. Place a small portion of polenta in a bowl and cover with mushrooms.
2. Ladle approximately 1-2 ounces of mushroom jus over the top and garnish
with a
sage leaf.
Note:
the remaining vegetable stock can be frozen for up to three months for
future use.
Patrick Robertson's
Homepage
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