This recipe was inspired by Dec12 issue of Fine Cooking – my last issue, so of course there are several recipes I want to cook and now I’m rethinking my decision. This recipe is amazing!!
1 oz dries porcini
2 TBSP butter
3 shallots, thinly sliced
2 lb mixed shrooms, sliced thin
1/2 c dry wine or vermouth
1/4 c mixed fresh herbs, parsley, thyme, chives, tarragon, sage
1 c polenta
1/4 c mascarpone
1/2 oz grated parmigiano
Soak porcini in 1 1/2 c boiling water for 20 minutes. Save broth, drain porcini.
In a large skillet, heat 1 TBSP butter over medium heat, add shallots and cook until tender, about 10 minutes. Add fresh mushrooms, cook about 6 minutes until tender. Add porcini and cook 3 – 4 minutes longer. Add 1/2 c wine and cook until liquid is absorbed, about 4 minutes.
Meanwhile. Pour polenta into a microwave safe dish with a lid, add 3 c water. Microwave in 2 minute intervals, stirring occasional until creamy, 6 – 8 minutes. Add mascarpone and stir until combined
Place polenta on place, top with mushrooms, herbs and parmigiano.