Mushroom Polenta Board

bcliquorstores.com

Richard

LEMON PINE NUT CRUMB

1 tbsp (15 ml) olive oil or butter

½ tsp (2.5 ml) minced garlic

¼ cup (60 ml) panko bread crumbs

2 tbsp (30 ml) pine nuts, toasted and roughly chopped

1 lemon, zest only

3 tbsp (45 ml) finely chopped fresh parsley

ROASTED CREMINI MUSHROOMS

8oz (225 g) cremini mushrooms

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) melted butter

½ tsp (2.5 ml) chopped fresh rosemary

¼ tsp (1 ml) garlic powder

⅛ tsp (a pinch) each salt and freshly ground black pepper

POLENTA

½ cup (125 ml) cornmeal

2½ cups (625 ml) chicken or vegetable stock

1 tbsp (15 ml) butter

salt, to taste

MARSALA MUSHROOM SAUCE

2 tbsp (30 ml) olive oil

6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces

1 shallot, finely diced

2 tsp (10 ml) minced garlic

½ tsp (2.5 ml) dried tarragon

⅔ cup (160 ml) Marsala

½ cup (125 ml) chicken stock

¼ cup (60 ml) whipping cream

½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water

salt and freshly ground black pepper, to taste

microgreens and fresh herbs, for garnish

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