Mushroom Steak And Polenta Chips With Bearnaise Sauce Read More: Portobello Mushroom Steak And Polenta Chips With Béarnaise Sauce

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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

4 cups vegetable stock

1 cup instant polenta

½ cup grated parmesan

2 tbs olive oil

sea salt

1 tbs minced shallot

2 tbs fresh tarragon leaves, chopped, and their stalks, chopped roughly and bruised

2 tbs white wine vinegar

2 tbs white wine

1 tsp peppercorns, crushed or bruised

3 egg yolks

1 tbs water

220 g (2 sticks) unsalted butter, at room temperature, cut into ½-inch cubes


Freshly milled white or black pepper

¼ to ½ lemon, juiced

4 - 6 extra large portobello mushrooms, cleaned and stalks trimmed so that the mushrooms sit flat stalk side down

1 tbs olive oil

salt and pepper

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