Photo: Wild Mushroom Fricassee Over Polenta Recipe
Ingredients
Polenta:
- 3 cups chicken stock
- 1 cup quick cook polenta, found in Italian foods or specialty foods aisles
- 2 tablespoons butter
- 1 /4 cup grated Romano or Parmigiano
- Salt and freshly ground black pepper
Fricassee:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 4 portobello mushroom caps, halved then thinly sliced
- 16 fresh shiitake mushrooms, coarsely chopped
- Coarse salt and black pepper
- 2 tablespoons balsamic vinegar
- 1/2 cup beef stock or broth
- 2 scallions, thinly sliced on an angle
Directions
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 or other entree selection.
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By KendallToledo
on January 01, 2013
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I didn't realize that this dish was actually a side, so it was main dish for me. I should have used more mushrooms, which I will the next time. I used chicken stock for the mushrooms instead of beef, so as not to buy another can of stock, and it was really tasty. I also used regular mushrooms and not the shiitake.
By linzwill04_11972439
on July 18, 2011
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I love love love this recipe! I didn't use the Shiitake Mushrooms. I used Portabello and Crimini and I also used regular Polenta because it's easy to fix and I usually find that the consistency is better than the quick cooking stuff. Anyway- my husband not being a big fan of polenta absolutely loved it too. Way to go Rachael!
By Nina99ND
on June 20, 2011
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Love, love, love this recipe! The acidity of the balsamic vinegar with the mushrooms makes the perfect balance with the cheesy, creamy polenta. To save even more time, I bought the pre-cooked polenta, and used some chicken stock to get the texture I wanted. Once I got the right consistency, I added in the grated Romano. Absolutely delicious. I will make this again. I had paired with a blackened cod, and it make the perfect side.
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