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Ingredients
¼ tsp. coarse ground pepper
1 tsp. of fresh sage leave coarsely chopped
1 tsp. of fresh thyme leaves coarsely chopped
1 medium onion halved and thinly sliced
4oz of button mushrooms sliced
4oz of shitake mushrooms thinly sliced
2 medium sized portabella mushrooms thinly sliced
3 cloves of garlic minced
½ cup grated parmesan cheese
2 Tbsp. of unsalted butter
1 tsp. of black truffle oil
Directions
- In a large skillet heat a tablespoon of the olive oil over a medium high heat add 1 teaspoon of the garlic and cook until golden for 3 to 5 minutes, add all the sliced mushrooms and chopped herbs, sauté for about 2 minutes. Add the white wine and lower the heat slightly and cook until the wine has reduced by half.
- In a large heavy saucepan add remaining olive oil and cook over medium high heat until golden about 3 to 5 minutes, pour in 3 cups the chicken stock and bring to a boil, lower the heat to a simmer and quickly stir in the corn meal, stirring rapidly and combining well, stir in the parmesan cheese, season with salt and pepper and stir in one tablespoon of the butter. For a softer polenta add more of the stock to get desired consistency.
- In the skillet add the mushroom soup, and cream cheese stirring until the cream cheese is melted and combine, bring sauce to a boil, season with salt and pepper, lower heat and stir in the cream.
- Divide the polenta between 4 shallow bowls, make a little well in the center and pour over the Mushrooms sauce, drizzle over the truffle oil and garnish with a spring of thyme and serve immediately.
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