Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans

ROAST PEPPER AND PORT JUS

• 2 tablespoons olive oil extra virgin
• 1/2 small onion diced
• 1 clove garlic finely chopped or crushed
• 1 lb red pepper flesh roasted, approx 4 peppers, retain some of the liquid after sweating 410 g
• 1/2 cup port
• 1/2 cup vegetable stock
• 3 bay leaves

POLENTA

• 1/2 small onion diced
• 1 clove garlic finely chopped, or crushed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 tablespoons white wine
• 1.5 cups polenta meal
• 1.5 cups milk
• 1.5 cups cream
• 2 tablespoons Parmesan Cheese fresh, grated
• 1.5 tablespoons oregano leaves fresh

MUSHROOMS

• 4 field mushrooms approx 8-10 cm (3-4 inches)
• 1/2 cup walnuts
• 1/2 cup onion finely diced
• 2 teaspoons garlic crushed
• 2 tablespoons olive oil extra virgin
• 4 teaspoons thyme fresh, chopped
• 2 tablespoons honey
• 1 lb ricotta cheese 500 g
• 2 tablespoons bread crumbs
• 1/2 teaspoon nutmeg ground
• sea salt flakes
• black pepper freshly ground
• 2 tablespoons bread crumbs extra
• 2 tablespoons Parmesan Cheese fresh, grated

BEANS

• 2 cups french beans tops removed 500 g
• 2 teaspoons butter
• sea salt flakes or truffle salt
• black pepper freshly ground