Mushrooms are high in protein and fibre but low in kilojoules and add great texture to this delicious recipe!


Serves 4

  • 4 x 10cm savoury tart shells
    200g truffled polenta
    1 punnet baby micro herbs, clean
    and stand in water until needed
    4 tbspn truffle dressing

Truffled polenta

  • 200ml milk
    Pinch sea salt
    50g instant polenta
    20ml cream
    20ml truffle oil
    20g grated parmesan
    20g unsalted butter
    Fresh truffle, optional

Mushroom and leek mix

  • 1 tblspn olive oil
    20g butter
    4 cleaned and cut baby leeks
    1 sprig thyme
    200g mixed mushrooms (porcini,
    shiitake, swiss brown, field, etc)
    Salt and pepper

Truffled verjuice dressing (makes 250ml)

  • 20g mustard
    1 tspn balsamic vinegar
    100ml olive oil
    50ml truffle oil
    100ml verjuice
    Salt and pepper


To make the polenta:

In a saucepan combine a pinch of sea salt and milk and bring to the boil. Pour in polenta mix in a gradual steady stream, stirring constantly and cook over low heat for 5 minutes. Stir in the cream, then crumble in the cheese, butter and stir until melted through. Drizzle with the oil and set aside. Add some fresh shaved west Australian truffle from Black Pearl if you have it.

To make the mushroom and leek mix:

Put olive oil and butter in hot saucepan and add leeks. Sauté with good colour and add the thyme and the mushrooms. Sauté until cooked and add the seasoning.

To make the dressing:

In a bowl, add mustard, balsamic vinegar and whisk together then slowly add oil. Then slowly add the verjuice and the truffle oil and season to taste

To serve:

Warm the tart shells in the oven. Place a dob of the truffled polenta on a plate and a tart shell on top. Divide the remaining cooked polenta between the four tarts (soften if too firm with some cream). Top with the
mushroom and leek mix. Top with the micro herbs, drizzle with the verjuice dressing. Add a grind of fresh pepper and serve.