A+ A A-





3 cups Mushroom Stock (recipe in Basic Techniques)

1/2 teaspoon salt

1/2 cup polenta

1/3 cup grated Parmesan cheese

1 pound mixed mushrooms: portabello, oyster, cremini

2 tablespoons olive oil

1 tablespoon shallot, minced

1 teaspoon garlic, minced

1/8 teaspoon salt

1 teaspoon fresh rosemary, minced

rosemary sprigs as garnish



Polenta: Bring 2-2/3 cup mushroom stock to a simmer in a heavy saucepan (reserving the remaining 1/3 cup for later use).  Stir in the salt and polenta continuing to stir over medium heat until the cornmeal is quite thick.  This will take about 5 minutes. When it is so thick it is almost stiff, stir in the cheese.  Turn it out into a buttered 8" square baking pan.  Chill until just before serving.


Serving: Cut polenta into quarters.  Lightly oil the pieces and broil them until lightly browned on both sides.  Set a square on each of 4 warm plates.


Fricasse: Wait until 15 minutes before serving time to prepare the mushrooms.  Brush them clean, trim stems, and slice them.  Heat 1-1/2 tablespoons oil in a skillet.  Saute the mushroom slices over high heat until they lightly brown.  Spoon the mushrooms over the polenta squares.


Add the last 1/2 tablespoon of oil to the hot skillet.  Saute the shallots and garlic for 1 minute over medium heat.  Deglaze the pan with the mushroom stock but do not reduce it.  Stir in the salt and rosemary and spoon the juices over the mushrooms.