Wild Mushroom Fricassee Over Polenta

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Picture of Wild Mushroom Fricassee Over Polenta Recipe Photo: Wild Mushroom Fricassee Over Polenta Recipe
Rated 5 stars out of 5
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Total Time:
22 min
Prep
10 min
Cook
12 min
Yield:
4 servings
Level:
Easy
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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:

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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Newest Ratings and Reviews

Read all 10 reviews

  • 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.

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  • 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!

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  • 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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