Grilled mushrooms with vegetables and polenta
For the mushroom topping:
- 300 g mixed oyster mushrooms and shiitake
- 250 g button mushrooms
- 4-5 bell peppers
- green spice
- olive oil, salt and pepper
For the polenta:
- 200 g of cornmeal
- 1 litre vegetable stock
For the puree:
- 400 g green peas (frozen)
Chop the vegetables into large pieces and quarter the mushrooms. Add the seasoning mix and grill, taking care not to overcook.
Prepare the polenta a day or several hours in advance. Cook the cornmeal in vegetable stock like porridge, then pour into a cake tin to set. Once cool, place in the fridge. Before serving, cut into the desired shape and fry in a hot,
To prepare the pea purée, steam the peas, season with salt, then pass through a sieve. Sprinkle with chopped fresh chives.