Braised Mushrooms with Herbed Polenta

Ingredients:

2# wild mushrooms (crimini, shiitake, oyster, maitake, black trumpet, chanterelle, morel and/or any combination of the above) cleaned

2 Tbsp. olive oil, good quality

1 Tbsp. garlic, minced

2 cups Chicken stock

half cup white wine

2 Tbsp. butter, unsalted

salt and black pepper to taste

 Method:

1. In a sautee pan on medium heat, place the oil in the pan with the garlic.
2. Sweat the garlic for about 10 seconds.
3. Add the mushrooms and sautee until the water is released.
4. Deglaze with the white wine.
5. Cook until the white wine has dried.
6. Add the chicken stock and cook until there remains only a few tablespoons of the stock left.
7. Remove from heat and add the butter.
8. Stir until the butter has melted.
9. Season with salt and pepper.

Herbed Polenta

2 cups polenta, dry

5 and half cups water

1 cup milk

4 Tbsp. butter

1 Tbsp. rosemary, chopped

1 Tbsp. thyme, chopped

2 Tbsp. parsley, chopped

1 cup parmesan, grated

salt and pepper

 Method:

1. Combine water, milk and butter in a large sauce pot.
2. Bring to a boil.
3. Whisk in polenta and stir until liquid begins to thicken.
4. Add herbs.
5. Reduce heat to medium, cover and cook 40 minutes.
6. Make sure to stir often.
7. Season with salt and pepper.
8. Serve hot.

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