Soft Polenta with Mushrooms and Consommé

Ingredients

• 30g porcini mushrooms
• 1 small onion, quartered
• 1 carrot, peeled, roughly chopped
• 2 celery stalks, roughly chopped
• 250g brown button mushrooms
• 2 tbsp fresh parsley leaves
• ½ tsp thyme leaves
• 3 eggs, separated
• 10 cups chicken stock
• 100g butter
• 1 onion, finely chopped
• 350g polenta
• 100g parmesan cheese, finely grated, plus extra to serve
• ¼ cup olive oil
• 2 shallots, finely diced
• 2 garlic cloves, finely diced
• 250g field mushrooms, sliced
• 200g shiitake mushrooms (or other mushroom variety), sliced
• 50g butter
• ¼ cup flat-leaf parsley, chopped