Mushroom Polpettine, Polenta & Basil Oil Recipe

 Mushroom Polpettine

3 lbs         Mushrooms shiitake stem removed
2 sprigs   Whole rosemary
2 sprigs   Whole thyme
1/4 Cup   Extra Virgin Olive oil
1               Whole Egg
1/2           Small Onion, small dice
1/2           Cup Parmesan cheese
2 tbs         Breadcrumbs
1 tbs         Parsley Italian
Salt & Pepper

• Preheat oven to 450. Place herbs on sheet pan and drizzle with olive oil.
• Place shiitake mushrooms on sheet tray; sprinkle with salt & pepper.
• Roast in the oven for 10 minutes; remove and let cool.
• Pulse in food processor until chopped medium finely.
• Place onions in heavy bottom sauté pan with olive oil.
• Season with salt and pepper and cook slowly until lightly caramelized. Let cool.

Place mushrooms & onions in mixing bowl and mix well. Add eggs, parmesan cheese, breadcrumbs, and parsley. Season with salt and pepper. Roll into 1 inch balls. Chill.
At pick up, drop in a fryer at 350 until lightly golden.
Each Order is 5-6 pieces.
Yield: 40 meatballs.

Serves 10

Polenta

1/4 lb    Instant polenta
2 cup    Water
1/2 tsp  Salt
1 oz        Parmesan cheese
1 oz        Heavy cream
2 oz       Butter

Bring water to a boil with the salt. Slowly whisk in polenta and cook for 5-7 minutes. Add Parmesan Cheese and Heavy Cream. Cover immediately with plastic wrap to prevent film from forming.

BASIL OIL

1/2 lb                     Fresh basil, stems removed

1  cup                     Extra Virgin Olive Oil

Salt & Pepper

Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Wring out all excess water, chop roughly and add to a blender. Add the olive oil and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Yield: 1 Cup.