Daylesford x Tart - Foraged mushrooms
Autumn is such a wonderful time to forage – although its late in the season for mushrooms Jemima found wonderful hedgehog mushrooms while out foraging with her kids. Of course you can substitute for any mushroom your greengrocer offers.
INGREDIENTS
For the polenta-
400ml milk (or double up on stock)
400ml vegetable stock
2 bay leaf
2 sprigs thyme
200g instant polenta
1 tbsp butter
80g grated parmesan
1 shallot, finely diced
½ tbsp dried chilli
3 garlic cloves, finely diced
4 sprigs sage, half thinly sliced
800g hedgehog mushrooms (or selection of wild mushrooms) cleaned and roughly chopped
100 ml white wine
Small bunch parsley
1 tbsp butter
4 organic poached eggs
INSTRUCTIONS
Serves 4
1. Bring the milk and stock to a simmer and infuse with the thyme and bay for 10 minutes, extract the herbs and slowly pour in the polenta and whisk for a few minutes and then add the butter and cheese and season. Keep warm.
2. Heat butter and a little olive oil in a frying pan and add the shallots, garlic, chilli and half the sage that is chopped. Sauté until fragrant and then add the mushrooms and fry for 5 minutes until soft, splash in the white wine and cook off. Then add the chopped parsley and season generously.
3. In a separate frying pan add the tbsp of butter with a little olive oil and heat until bubbling then add the remaining sage leaves and crisp.
4. Plate up with a generous spoonful of polenta into a ready warmed bowl, spoon over the mushrooms and then place a ready poached egg and spoon over the buttery sage.
