Soft Polenta with Mushrooms, Kale, Shallots and Nut Brown Butter Recipe

Name: Soft Polenta with Mushrooms, Kale, Shallots and Nut Brown Butter Recipe
Yield: 4
Ingredients: 2 cups (500ml) Maggie Beer Vegetable Stock; 1/2 cup (85g) polenta; 1/4 cup (60ml) cream; Sea salt and freshly cracked black pepper, to season; 150g golden shallots, peeled and left whole; 10 cloves garlic; 1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil; 200g portobello mushrooms; 100g shitake mushrooms; 6 sprigs lemon thyme; 200g unsalted butter; 100g baby king mushrooms; 100g swiss brown mushrooms, sliced; 2 tbspn Maggie Beer Verjuice; 100g enoki mushrooms; 100g oyster mushrooms; 1 cup kale leaves, stem removed and torn; 1/4 cup marjoram leaves; Parmesan (optional), finely grated, to serve; 1/4 cup (60g) cup Maggie Beer Classic Basil Pesto (optional)