Saturday, April 18, 2009
Hardly ever do you get so bombarded with umami that your tongue wants to run away with your fork but that happened with each and every nibble from these polenta, king oyster mushroom, white beech mushroom and early pea napoleons.
These already delicious stacks of delight were treated like little emperors with a generous drizzle of daRosario truffle oil.
I saw mouths doing back flips.
I sauteed the mushrooms and the polenta in a small dab of the truffle butter and once they got a little color on them I quickly tossed in the peas only to warm them up a little. I make polenta then put it in a pan to cool and then cut it with a ring mold, in case you were wondering.
Alternate layers of mushroom, julienned peas and polenta till its as tall as you want it, drizzle the truffle oil then guard your plate because you will not want to share this with anyone.
Posted by Christo Gonzales at 7:21 PM