CHEESY POLENTA WITH WILD MUSHROOMS AND GRAVY

Cheesy Polenta with Wild Mushrooms and Gravy image

Provided by barbara lentz

Number Of Ingredients 23

FOR THE MUSHROOMS
2 Tbsp canola oil
4 oz each cremini mushrooms, shiitake mushrooms, oyster mushrooms, enoli mushrooms,
1 small bag dried porcini mushrooms
1 tsp fresh thyme
4 clove garlic minced
1/3 c beef broth
2 tsp lemon juice
POLENTA
2 c milk
1 1/2 c beef broth
3/4 c instant polenta
2 c shredded fontina cheese
1/2 tsp salt
GRAVY
1 c beef broth
porcini liquid
1 Tbsp worcestershire sauce
1/4 c dry white wine
2 Tbsp cornstarch
3 Tbsp water
salt to taste
fresh thyme for garnish

Steps:

1. Rehydrate the dried porcini mushrooms in 1 1/2 cups water for 30 minutes. Drain the mushrooms threw a fine mesh strainer reserving the fluid for the gravy.
2. Add oil to a large skillet. Add the mushrooms and saute 5 minutes. Add the thyme, garlic, broth and lemon juice and saute until the liquid is evaporated. Set aside.
3. To make the polenta. Bring the milk a. nd broth to a boil. Stir in the polenta and cook 1 minutes. Stir in the cheese and cook until cheese is melted.
4. For the gravy Add the stock, porcini liquid, worcestershire sauce, and wine together. Bring to a boil and reduce to a simmer and simmer 5 minutes. Stir the cornstarch and water together and whisk into gravy until thickened.
5. To plate Add the polenta to the dish. Top with mushroom mixture an drizzle the gravy over top. Top a few fresh thyme leaves.