Recipe for Polenta and Mushroom Cake 
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Yield:
1 servings
Ingredients:
Amount Ingredient
250 gm Fine maize flour
80 gm Unsalted butter
Salt and pepper
1 lt Vegetable stock
Butter for greasing
----------------- MUSHROOM SAUCE ----------------
1 x Shallot, diced
75 gm Unsalted butter
75 gm Ceps
75 gm Chanterelles
75 gm Pied de mouton
1 tsp Tarragon, finely chopped
50 ml Port wine
100 ml Vegetable stock
75 gm Leek
Instructions:
Instructions: Bring stock to the boil. Sprinkle over the maize flour and stir constantly.

Cook for around 20 minutes until consistency is like thick mashed potato.

Turn mixture on to an oiled or buttered tray and level. Add the mushrooms and cover with a further layer.

Leave to set for approximately 2-3 hours. When ready for use fry off gently and serve with the mushroom sauce.

Sauce: Sweat off the shallots and add the vegetables. Add the mushrooms and tarragon, then the port wine and stock, and reduce. Whisk in the butter.

Strain the sauce and reduce, or leave it "chunky". Spoon over the polenta.

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