Stuffed Polenta Mushroms
Preparation 30 mins to 1 hour. Cooking time 10 mins to 30 mins.
32 closed-cap mushrooms (about 2.5-5cm diameter)
75g/2 1/2oz polenta
3 tbsp sesame seeds
1 tsp sea salt
2 eggs
For the cream cheese filling
10g/1/2oz dried porcini mushrooms
150g/5 1/4oz cream cheese
handful of chives, snipped
sea salt and freshly ground black pepper
1. To make the filling, soak the dried porcini mushrooms in boiling water for
20mins. Drain, squeeze dry and chop finely. Put in a bowl, add in the cream
cheese, chives, salt and pepper and mix well. Set aside.
2. Snap the stems off the closed-cap mushrooms, the slice 5mm(1/4inch) off the
flat side of each cap. Discard the trimmings. Mould 1-2 teaspoons of the filling
into each mushroom and sandwich 2 together to make 16 balls. Make sure the caps
fit snugly together.
3. Mix the polenta, sesame seeds and salt in a bowl. Break the eggs into a small
bowl and beat. Dip one ball into the egg, coat well, then roll in the polenta
mixture, pressing the mixture onto any uncovered area. Repeat until all the
balls have been used. Chill for 15 minutes or until needed.
4. Heat about 2cm (1 inch) depth of oil in a large frying pan until hot. Add
the balls and fry for about 10 minuts until lightly golden all over. Remove
with a slotted spoon and drain on crumpled kitchen paper. Serve hot.