For an impressive lunch to share with friends, whip up some mushrooms filled with goat's cheese, walnuts and tarragon, and serve with ready-made polenta and a crisp salad. Delicious!
1 person made this
4 large, flat mushrooms, about 400g in total
2 1/2 tbsp olive oil
75g walnut pieces, broken if large
150g medium-fat mild goat's cheese
2 tbsp chopped fresh tarragon
500g pack ready-made polenta, cut across into 8 slices, each about 2cm thick
2 tbsp walnut oil
1 tsp red wine vinegar
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the grill to medium-hot and line the grill pan with foil. Wipe the mushrooms and remove the stalks (use these for another dish or to flavour stock). Brush the gill side with 1 tbsp olive oil and season. Grill gill side up for 6 minutes, then turn over, brush with 1/2 tbsp olive oil and cook for a further 5 minutes or until softened and golden.
While the mushrooms are grilling, put the walnuts on a piece of foil and grill for 2 minutes or until golden (take care not to burn them). Mix these with the goat's cheese and 1 tbsp of the tarragon. Remove the mushrooms from the grill rack.
Lightly brush the polenta slices on both sides with the remaining olive oil. Add to the grill rack and cook for 5 minutes or until lightly browned. Meanwhile, divide the goat's cheese mixture among the mushrooms. Turn the polenta slices over and add the filled mushrooms to the grill. Grill for a further 3 minutes or until the mushroom filling begins to colour and the polenta is lightly browned.
Whisk together the walnut oil and red wine vinegar, then stir in the remaining tarragon. Transfer the mushrooms to warmed serving plates and add 2 slices of grilled polenta to each. Drizzle the polenta with the tarragon dressing.