Crisp Polenta Rounds with King Oyster Mushrooms and Jus

Ingredients by component

Crisp polenta rounds

• 160 g instant polenta
• 650 ml unsalted vegetable stock
• 20 ml olive oil
• 3 g salt

Seared king oyster mushrooms

• 500 g king oyster mushrooms
• 20 ml olive oil
• 15 ml light soy sauce
• 10 ml lemon juice

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.
3. Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.
4. Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.
5. Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.
6. Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.
7. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
8. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
9. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.