Polenta with wild mushrooms, hazelnuts and figs recipe

A delicious vegan main course well worth the elaborate preparation. Wild mushrooms, hazelnuts, figs, and thyme all make me think of the Pacific Northwest, so I came up with this dish to showcase the earthy flavours of an Oregon forest. The blackcurrant dressing makes for a snazzy presentation that's guaranteed to impress. While the preparation may seem a bit elaborate, this dish is well worth the effort. And if you like, you can prepare the polenta and lentils in advance.

Ingredients :

6 figs

4 dried black Mission figs, stemmed

1 cup blackcurrant juice or 100% pomegranate juice

2 cups polenta

9 cups water

1 teaspoon salt

1 cup puy (French green) lentils, rinsed and drained

Freshly ground pepper

3 tablespoons extra-virgin olive oil

2 tablespoons chopped shallot

10 oz (285g) mixed wild mushrooms (such as oyster, chanterelle, and stemmed shiitake), thinly sliced

2 tablespoons hazelnuts, toasted and skinned and finely chopped

1 teaspoon chopped fresh thyme

Baby lettuce, arugula (rocket), or microgreens for garnish

For the blackcurrant dressing:

Reserved black currant juice (from the figs)

1½ teaspoons Dijon mustard

Juice of ½ lime

2 teaspoons minced shallot

1 tablespoon creme de cassis

1 tablespoon red wine

2 tablespoons balsamic vinegar

½ cup (120ml) hazelnut oil

Salt

Freshly ground pepper

Directions :

1. To prepare the figs: Put the figs in a small bowl. In a small saucepan, bring the blackcurrant juice to a boil over high heat. Pour the juice over the figs and let stand for 30 minutes. Drain, reserving the juice, and coarsely chop the figs.
2. To make the dressing: in a small saucepan, heat the reserved blackcurrant juice over medium heat. Cook, stirring occasionally, until reduced to about 2 tablespoons, 20 to 30 minutes. Transfer the reduction to a blender. Add the mustard, lime juice, shallot, crème de cassis, wine, and vinegar and blend until smooth.
3. With the motor running, slowly drizzle in the hazelnut oil and blend until the mixture is thick and smooth. Season with salt and pepper, then transfer to a squeeze bottle or bowl. Lightly coat a 9-inch square baking pan lightly with olive oil.
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