Eryngii Mushrooms Crispy Polenta with
Wilted Spinach, Honey Balsamic Demi and
Pomegranate Seeds with Juice

By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Veal Stock Reduction

Serves 4

2 Cups Cooked Polenta
9 tbls. Butter
TT Salt and Pepper
2 tbls. Olive Oil
8 large Eryngii Mushrooms (sliced)
2 cups Baby Spinach
2 Pomegranates
1/4 cup
Bonewerks CulinArte' Veal Stock Reduction
1 tbls. 18-year old Balsamic Vinegar
1 tbls. Honey

1. Mix the cooked polenta with 4 tbls. butter and season with salt and pepper. Pour mixture on 2 sheet pan so mixture is 2 inch thick, refrigerate, 1 hour using a 4  cookie cutter, cut the polenta into 4 servings. In a nonstick skillet, place the polenta rounds with 2 tbls. of butter about 4 minutes each side or until well browned. Keep warm.

2. In separate pan with 2 tbls. of butter, sauté mushrooms until browned on each side. Season with salt and pepper.

3. Sauté spinach with 1 tbls. remaining butter, season with salt and pepper - just to wilt.

4. Heat veal stock with balsamic vinegar and honey oven medium heat keep warm.

5. Cut open pomegranate and seed, reserve 4 Cup of seeds. Place remaining seeds in blender and puree, then pass through a fine sieve.

6. Simmer Veal Stock Demi liquid in pan until reduced by half. Consistency should be viscous.

7. Take 4 cup of veal stock demi and heat to simmer. Add 1 tbls. cold butter and whisk in. Salt and pepper to taste.

To Assemble:
Place some of wilted spinach on plate. Then place warm polenta round on greens. Place more spinach on top of polenta. Top spinach with mushrooms. Spoon veal stock over mushrooms and around plate. Sprinkle some seeds on top and drizzle pomegranate reduction around plate.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms


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