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    Portabello Mushrooms Illinois Salad


    Source of Recipe


    Internet

    List of Ingredients




    1 pt. water
    1/2 cup cornmeal
    salt and pepper, to taste
    1/2 tbsp. olive oil
    1/2 tbsp. peanut oil
    1/4 shallot, pared, minced
    1/2 tarragon sprig
    2 tsp. white wine vinegar
    lemon juice, to taste
    Dijon-style mustard, to taste
    sugar, to taste
    3 oz. sour cream
    1/2 tsp. tarragon, finely chopped
    1 oz. walnut oil
    cayenne pepper, to taste
    milk, as needed
    1 tbsp. clarified butter
    6 oyster mushrooms
    6 portobellos
    6 shiitakes
    1 tsp. mixed herbs parsley, chervil, tarragon,
    chopped
    1/2 tsp. garlic, pared, minced

    ADDITIONAL INGREDIENTS
    1 oz. arugula
    1 oz. curly endive
    1 oz. oak leaf lettuce
    2 oz. walnuts, roasted
    12 chive stalks, 4 in. long

    Recipe



    Heat water to boiling; rain in cornmeal, whisking constantly. Add salt to taste. Reduce heat; cook for 30 minutes or until cooked. Line sheet pan with parchment paper; spread polenta over to 1/2-in. thickness. Smooth top; refrigerate until chilled. Using 4-1/2-in. crescent-shaped cutter, cut crescents from polenta. Refrigerate overnight. Score with hot skewer or on hot grill. Combine olive oil, peanut oil, shallot, tarragon and vinegar; add lemon juice, mustard and sugar. Season with salt and pepper. Cover; let stand overnight. Strain. Combine sour cream and tarragon; whisk in walnut oil. Add lemon juice, salt and cayenne to taste. Stir in milk as needed to reach desired consistency; reserve warm in bain marie. Heat clarified butter in saute pan; add mushrooms. Saute briefly. Stir in herbs and garlic. TO SERVE Heat vinaigrette until warm. Heat polenta crescents until hot. Toss arugula, endive, oak leaf and walnuts together. Center 2-1/2-in. round cookie cutter on warmed plate; arrange tossed salad in. Remove cookie cutter. Dip chive stalks in vinaigrette; use as garnish. Arrange mushrooms to left of salad; place polenta crescent to right. Spoon sour cream sauce below salad. Serve vinaigrette separately.

 

 

 


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