Mixed mushroom & tarragon salad on grilled polenta

Show off the beauty of different mushrooms by serving them in this simple dish with golden polenta wedges.

Recipe «Mixed mushroom & tarragon salad on grilled polenta» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: Vegetable oil, to grease, 500ml Massel chicken style liquid stock, 250ml cold water, 170g instant polenta, 40g finely grated parmesan , 60ml thickened cream, Salt & freshly ground black pepper, 1 x 200g pkt Swiss brown mushrooms, thinly sliced , 1 x 200g pkt cup mushrooms, quartered, 1 x 150g pkt oyster mushrooms, torn, 1 x 100g pkt shiitake mushrooms, torn, 1 x 100g pkt enoki mushrooms, ends trimmed, 4 green shallots, ends trimmed, thinly sliced, 60ml white balsamic vinegar, 1 tbsp Dijon mustard, 2 garlic cloves, crushed.

Ingredients:

• Vegetable oil, to grease 
• 500ml Massel chicken style liquid stock 
• 250ml cold water 
• 170g instant polenta 
• 40g finely grated parmesan 
• 60ml thickened cream 
• Salt & freshly ground black pepper 
• 1 x 200g pkt Swiss brown mushrooms, thinly sliced 
• 1 x 200g pkt cup mushrooms, quartered 
• 1 x 150g pkt oyster mushrooms, torn 
• 1 x 100g pkt shiitake mushrooms, torn 
• 1 x 100g pkt enoki mushrooms, ends trimmed 
• 4 green shallots, ends trimmed, thinly sliced 
• 60ml white balsamic vinegar 
• 1 tbsp Dijon mustard 
• 2 garlic cloves, crushed 
• 2 tbsp coarsely chopped fresh tarragon 
• 80ml olive oil 

Instructions

1. Brush a square 23cm (base measurement) cake pan with vegetable oil to lightly grease. Line base and sides with non-stick baking paper, allowing it to overhang. Combine stock and water in a large heavy-based saucepan and bring to the boil over high heat. Use a wire balloon whisk to stir the water. Gradually add the polenta in a thin steady stream, whisking constantly until incorporated. Reduce heat to low and simmer, stirring constantly with a wooden spoon, for 10 minutes or until mixture thickens and polenta is soft. Remove from heat. Stir in the parmesan and cream until well combined. Taste and season with salt and pepper. Pour into prepared pan and use the back of a spoon to smooth the surface. Set aside for 15 minutes to cool. Cover loosely with plastic wrap and place in the fridge for 4 hours or until set.
2. Meanwhile, combine the mushrooms and green shallot in a large bowl. Whisk together the vinegar, mustard, garlic, tarragon and 60ml (1/4 cup) of the olive oil in a small jug. Season with salt and pepper. Drizzle the mushroom mixture with the dressing and gently toss until well combined. Cover with plastic wrap and place in the fridge for 4 hours to develop the flavours.
3. Turn the polenta onto a clean work surface and cut into quarters. Cut each quarter in half diagonally. Heat the remaining oil in a non-stick frying pan over medium heat. Add 2 polenta wedges and cook for 2 minutes each side or until golden brown and heated through. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining polenta wedges.
4. Divide the polenta wedges among serving plates and top with mushroom salad. Serve immediately.