Wild Mushroom Fricassee over Polenta

Rachael Ray

• Ready In: 30 mins
• Serves: 4

Ingredients

• Polenta

• 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

• Fricassee

• 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.