Wild Mushroom Fricassee over Polenta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray Ingredients:
3 cups chicken broth |
1 cup quick-cooking polenta |
2 tablespoons butter |
1/4 cup grated romano cheese or 1/4 cup parmigiano-reggiano cheese |
salt |
fresh ground black pepper |
2 tablespoons extra virgin olive oil |
1 tablespoon butter |
4 portabella mushroom caps, halved and thinly sliced |
16 fresh shiitake mushrooms, coarsely chopped |
coarse salt |
2 tablespoons balsamic vinegar |
1/2 cup beef stock |
2 scallions, thinly sliced at an angle |
Directions:
1. Bring chicken broth to a boil in a covered saucepan.
2. Meanwhile, heat a large skillet over medium-high heat; add in oil and butter.
3. When the butter melts, add mushrooms and season with salt and pepper; cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender.
4. Add in vinegar; stir to coat; the vinegar will cook away in about 1 minute.
5. Add in beef broth and scallions; toss to combine.
6. Stir polenta into boiling chicken broth until it masses; stir in butter and cheese and season with salt to taste.
7. Serve polenta topped with Mushroom Fricassee.
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