Polenta-wildgarlic-cams on Cream-mushrooms

The "having off from work" week, went by so fast. I had a lot going on. Unfortunatly the weather wasn't really great and my plans about working in the garden failed completly. Until today. Bright weather and not too warm, perfect for planting.

After mornign work, groceries and a quick lunch, I went by bike to the gardencenter, bought vegetable plants (1 chard, 1 charente melon, 6 pak choi, 16 leeks, 2 x 6 salads, one yellow round zucchini) guess that's it - well defently enough. Hopefully it will grow better than last year!!

After 3 hours of gardenwork I was finished and "done". 

I defently needed a fast dinner, not in the mood for long time cooking. 

Lately I saw a recipe in a magazine I wanted to try. Luckely the supermarket still had wildgarlic, otherwise I would have taken another herbs. 

With a salad for entree just perfect on this sunny evening after garden work. 

Try out and feel free to various with the herbs. Hope you will like it as much as I did. 

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Polenta-wildgarlic-balls on Creammushrooms

4 Persons

Preparation: 45 min
Cooking: about 30 min

Ingredients Polenta-balls:
400 ml vegetable broth
125 g Polenta, instant
2-3 Tbsp. vegan parmesan

Vegan wildgarlic pesto:
80 ml Oil
1 handfull wildgarlic
2 Tbsp. pine nuts
some splash of citrusjuice
salt
grounded pepper

Ingredients Creammushrooms:
500 g fresh mushrooms
200 ml vegan cream
100 ml vegetable broth
75 ml madeira or sherry
1 shallot
1 knob garlic
2- 3 Tbsp. vegan sour cream
2 Tbsp. oil
1 pinch of mushroompowder (optional)
salt
grounded pepper

Preparation:
For the pesto: wash wild garlic and spin dry. Roast the pine nuts in a pan without oil until golden brown, remove, let it cool briefly and with oil and the wild garlic processe to a smooth pesto. Taste with salt, pepper and a splash lemon juice.

Clean the mushrooms and cut into slices. Peel the shallots and garlic, chop finely and fry in a hot pan with oil till translucent. 

Add the mushrooms, fry and deglaze with madeira. Add the broth and cream, season with salt, pepper and porcini powder and let simmer creamy on medium heat about 10 min. Then stir in the sour cream and taste again. 

In the meantime for the polentaballs bring broth in a pot to a boil. Sprinkle in the Polenta and stir under. With occasional stirring boil for about 10 min and leave to swell. Remove from the fire, stir under the pesto and the vegan parmesan. Taste. 

Serving:
Arrange the creammushrooms on preheated plates. With two wetted spoons form cams (balls) from the polenta place them on the mushrooms. Garnish with chopped wild garlic or just left over wild garlic leaf.