Polenta Cakes with Wild Greens Pesto and Wild Mushrooms Gelson's

Ingredients

• ¾ tsp kosher salt
• 1 cup dry polenta or coarse cornmeal
• 2 Tbsp sunflower oil
• Mint leaves, for serving
• Sage leaves, for serving
• 2 cups mixed dandelion greens, mustard greens, and spinach
• ¼ cup medium diced shallot
• ¼ cup toasted pepitas
• ⅔ cup sunflower oil
• ¼ tsp kosher salt, plus more to taste
• ½ tsp maple syrup
• ¼ cup sunflower oil
• 6 oz oyster mushrooms
• 6 oz maitake mushrooms
• Kosher salt, to taste
• 1 Tbsp rough chopped sage leaves