Wild Mushroom Fricassee Over Polenta

Recipe Ingredients

		Polenta
3 cups	711ml	Chicken stock
1 cup	237ml	Quick-cook polenta
		= (found in Italian foods or
		Specialty foods aisles)
2 tablespoons	30ml	Butter
1/4 cup	59ml	Grated Romano or Parmigiano
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Fricassee
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
4		Portobello mushroom caps - halved, then
		Thinly sliced
16		Fresh shiitake mushrooms - coarsely chopped
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Balsamic vinegar
1/2 cup	118ml	Beef stock or broth
2		Scallions - thinly sliced
		On an angle

Recipe Instructions

Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee.

Heat a large nonstick skillet over medium-high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender.

Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.

Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.

Serve polenta topped with mushroom fricassee along side "Sage Veal Chops" (see recipe) or other entree selection.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B56) - from the TV FOOD NETWORK

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