Trim and slice mushrooms. In a large skillet, melt the butter over medium heat adding finely chopped shallots. Stir occasionally and cook until tender.
Add mushrooms. Cook until mushroom liquids are released. Add the vegetable stock and cook for an aditional 5 minutes. Then add the vegitable demi-glace, cream, cayenne, and white pepper. Cook for an additional 5 minutes. Finish with fresh thyme.
INSTRUCTIONS: Crispy Polenta
Lightly brush an 8X8 baking dish with cannabis oil. Set aside. Salt 2 cups of water and 1 cup cream, and bring to a boil in a medium sized stochpot. Sprinkle in cornmeal while whisking. Lower the temperature on saucepan. Add additional water as needed. Cornmeal should remain at the consistency of creamy grits. Whisk constantly and cook for about 30 minutes.
Add cannabis butter, white cheddar, and Brie. Whisk until it is smoth and creamy. Pour creamy mixture into oiled 8X8 baking dish. Cool for 10 minutes. Lay plastic wrap directly onto polenta, and allow it to set up overnight in the refrigerator.
After it has set, remove polenta and unmold on a sizeable cutting board. Cut into 8 logs (approximately 4X2) Pour canola oil into a stockpot, and bring to a temerature of 350 degrees. Add 1/4 cup of water to the 2 eggs and mix thoroughly. Create 2 separate bowls of all-purpose flour and panko breadcrumbs.
Dip logs first into flour, then eggs bath, and then panko breadcrumbs. Deep-fry ehem for (2/3 at a time) until golden brown.