Wild Mushroom Fricassee Over Polenta

By á-170456

Ingredients

• POLENTA:
• 3 cups chicken stock
• 1 cup quick-cook polenta (found in Italian foods or specialty foods aisles)
• 2 tablespoons butter
• 1/4 cup grated Romano or Parmigiano
• Coarse salt to taste
• Freshly-ground black pepper to taste
• FRICASSEE:
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 4 portobello mushroom caps halved, then
• thinly sliced
• 16 fresh shiitake mushrooms coarsely chopped
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup beef stock or broth
• 2 scallions thinly sliced
• on an angle

Details

Servings 4

Preparation

Step 1

Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee.

Heat a large nonstick skillet over medium-high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender.

Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.

Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.

Serve polenta topped with mushroom fricassee along side "Sage Veal Chops" (see recipe) or other entree selection.

This recipe yields 4 servings.